Cheesecake Factory Chicken Costoletta
This Cheesecake Factory Chicken Costoletta is the perfect addition to any dinner table. Succulent chicken breasts are stuffed with fontina cheese and fresh herbs, then lightly breaded and pan-fried to golden perfection. The combination of flavors is truly divine, making this Italian-inspired dish a real crowd pleaser. Serve with a side of your favorite vegetables or a light salad for a complete meal that’s sure to impress.
Cheesecake Factory Chicken Costoletta Overview
Cheesecake Factory Chicken Costoletta is a classic Italian dish that will make any meal special. It features succulent chicken breasts filled with a flavorful mixture of fontina cheese and fresh herbs, lightly breaded and pan-fried to a crispy golden brown. This dish is sure to be a hit with family and friends alike, and can be served as part of a larger meal or as a main course.
This dish is incredibly versatile and can be adapted to suit most dietary preferences or restrictions. For a vegetarian option, substitute the chicken for mushrooms or eggplant. If gluten-free is required, use gluten-free breadcrumbs instead of regular. The cheese can also be substituted for vegan options such as vegan mozzarella or vegan ricotta.
This dish is quick and easy to prepare, taking approximately 30 minutes from start to finish. It yields 4 servings and can be easily doubled or halved to suit your needs. Enjoy!
Ingredients
- 2 large boneless, skinless chicken breasts
- 1/2 cup fontina cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain breadcrumbs
- 1/2 cup olive oil, for pan-frying
Instructions
- Prepare the chicken: Cut each chicken breast in half horizontally to create 4 thin cutlets. Place the cutlets between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness.
- Mix the stuffing: In a medium bowl, mix together the fontina cheese, parsley, thyme, garlic powder, salt, and pepper. Divide the mixture into four equal portions.
- Stuff the chicken: Place a portion of the stuffing onto the center of each cutlet and spread it out evenly. Roll up the cutlet and secure with a toothpick if needed. Repeat with the remaining cutlets.
- Bread the chicken: Place the breadcrumbs in a shallow dish. Dip each stuffed cutlet into the breadcrumbs, coating all sides evenly.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
- Serve: Transfer the chicken to a plate and serve with your favorite side dish.
Nutritional Information
- Calories: 420
- Carbohydrates: 21g
- Protein: 33g
- Fat: 18g
- Saturated Fat: 4g
- Fiber: 1g
- Sodium: 510mg
Cooking Time
30 minutes
Equipment
- Large skillet
- Meat mallet or rolling pin
- Shallow dish
Serving Suggestions
- Serve with a side of roasted vegetables or a light salad.
- Top with a tomato-basil sauce or a creamy mushroom sauce.
- Garnish with fresh chopped parsley or thyme.
- Serve over a bed of pasta or mashed potatoes.
Variation Ideas
- Add other herbs and spices to the stuffing, such as oregano, basil, or red pepper flakes.
- Substitute the fontina cheese for other cheeses such as mozzarella or cheddar.
- Add diced onion, bell pepper, or other vegetables to the stuffing.
- Substitute the breadcrumbs for crushed crackers or nuts for a different texture.
- Use different types of chicken, such as chicken thighs or chicken cutlets.
Substitutions
- For a gluten-free option, use gluten-free breadcrumbs.
- Vegan cheese such as vegan mozzarella or vegan ricotta can be substituted for the fontina cheese.
- For a vegetarian option, substitute mushrooms or eggplant for the chicken.
- Vegetable or sunflower oil can be substituted for the olive oil.
Storage
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven or toaster oven at 350°F until heated through.
Tips
- Season the stuffing with additional herbs and spices for extra flavor.
- For extra crunch and flavor, dip the stuffed chicken in beaten egg before rolling in the breadcrumbs.
- Make sure the oil is hot before adding the chicken to the skillet to prevent sticking.
- For extra crispiness, bake the chicken in a preheated 350°F oven for 10-15 minutes.
Notes
- The chicken can be prepared ahead of time and stored in the refrigerator for up to 8 hours.
- The chicken can also be frozen for up to 3 months. Thaw in the refrigerator overnight before cooking.
- For a spicier version, add 1/4 teaspoon of red pepper flakes to the stuffing.
- For extra flavor, brush the chicken with garlic-infused olive oil before baking.
Frequently Asked Questions
- Can I use other types of cheese in this recipe?
Yes, you can use other cheeses such as mozzarella or cheddar in place of the fontina cheese. - Can I freeze the chicken?
Yes, the chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight before cooking. - Can I make this recipe gluten-free?
Yes, you can use gluten-free breadcrumbs in place of the regular breadcrumbs. - Is this recipe suitable for vegetarians?
Yes, you can substitute mushrooms or eggplant for the chicken to make this recipe vegetarian-friendly.
Category
Main Course, Italian, Gluten Free, Vegetarian, Dairy Free, Chicken, Cheesecake Factory Chicken Costoletta, Summer
Personal Thought
Cheesecake Factory Chicken Costoletta is a delicious Italian-inspired dish that’s sure to be a crowd favorite. The succulent chicken breasts are stuffed with fontina cheese and fresh herbs, lightly breaded and pan-fried to a crispy golden perfection. This dish is sure to impress and is quick and easy to prepare. Serve with a side of your favorite vegetables or a light salad for a complete meal that’s sure to please. Enjoy!
Cooking this dish is a great way to bring the flavors of Italy to your kitchen. The combination of flavors is absolutely delightful and there are endless variations that can be made to suit your individual tastes. With a few simple ingredients and a bit of time, you can have a delicious Italian meal ready in no time.
Thanks for taking the time to read this post. I hope you enjoy making this Cheesecake Factory Chicken Costoletta as much as I do. If you have any questions or comments, please don’t hesitate to share them with us. Bon appetit!
Cheesecake Factory Chicken Costoletta
Equipment
- Large skillet
- Meat mallet or rolling pin
- Shallow dish
Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 cup fontina cheese shredded
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plain breadcrumbs
- 1/2 cup olive oil for pan-frying
Instructions
- Prepare the chicken: Cut each chicken breast in half horizontally to create 4 thin cutlets. Place the cutlets between two pieces of plastic wrap and use a meat mallet or rolling pin to pound them to an even thickness.
- Mix the stuffing: In a medium bowl, mix together the fontina cheese, parsley, thyme, garlic powder, salt, and pepper. Divide the mixture into four equal portions.
- Stuff the chicken: Place a portion of the stuffing onto the center of each cutlet and spread it out evenly. Roll up the cutlet and secure with a toothpick if needed. Repeat with the remaining cutlets.
- Bread the chicken: Place the breadcrumbs in a shallow dish. Dip each stuffed cutlet into the breadcrumbs, coating all sides evenly.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
- Serve: Transfer the chicken to a plate and serve with your favorite side dish.
Notes
Serving Suggestions
- Serve with a side of roasted vegetables or a light salad.
- Top with a tomato-basil sauce or a creamy mushroom sauce.
- Garnish with fresh chopped parsley or thyme.
- Serve over a bed of pasta or mashed potatoes.
Variation Ideas
- Add other herbs and spices to the stuffing, such as oregano, basil, or red pepper flakes.
- Substitute the fontina cheese for other cheeses such as mozzarella or cheddar.
- Add diced onion, bell pepper, or other vegetables to the stuffing.
- Substitute the breadcrumbs for crushed crackers or nuts for a different texture.
- Use different types of chicken, such as chicken thighs or chicken cutlets.
Substitutions
- For a gluten-free option, use gluten-free breadcrumbs.
- Vegan cheese such as vegan mozzarella or vegan ricotta can be substituted for the fontina cheese.
- For a vegetarian option, substitute mushrooms or eggplant for the chicken.
- Vegetable or sunflower oil can be substituted for the olive oil.
Storage
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in an oven or toaster oven at 350°F until heated through.Tips
- Season the stuffing with additional herbs and spices for extra flavor.
- For extra crunch and flavor, dip the stuffed chicken in beaten egg before rolling in the breadcrumbs.
- Make sure the oil is hot before adding the chicken to the skillet to prevent sticking.
- For extra crispiness, bake the chicken in a preheated 350°F oven for 10-15 minutes.
Notes
- The chicken can be prepared ahead of time and stored in the refrigerator for up to 8 hours.
- The chicken can also be frozen for up to 3 months. Thaw in the refrigerator overnight before cooking.
- For a spicier version, add 1/4 teaspoon of red pepper flakes to the stuffing.
- For extra flavor, brush the chicken with garlic-infused olive oil before baking.
Frequently Asked Questions
- Can I use other types of cheese in this recipe?
Yes, you can use other cheeses such as mozzarella or cheddar in place of the fontina cheese. - Can I freeze the chicken?
Yes, the chicken can be frozen for up to 3 months. Thaw in the refrigerator overnight before cooking. - Can I make this recipe gluten-free?
Yes, you can use gluten-free breadcrumbs in place of the regular breadcrumbs. - Is this recipe suitable for vegetarians?
Yes, you can substitute mushrooms or eggplant for the chicken to make this recipe vegetarian-friendly.
