Stuffed Chicken Cutlets

8 oz. Feta cheese, crumbled
1/2 c jarred roasted patted dry tomatoes (or red peppers)
1/2 c pitted Kalamata olives, coarsely chopped
3 lrg scallions, thinly sliced
1 tsp dried oregano
4 pounds chicken (flattened)
coarse salt and ground pepper
2 c tomato sauce (optional)

In a med. bowl, combine first 5 ingred. Place cutlets on a flat surface, smooth side down. Spoon 2 tbsp of mixture at the edge and roll up. On baking sheet arrange roll ups seam side down not touching. Flash freeze until firm (about 1 hour). Place in your freezer container, label, and date.

To bake: Preheat oven to 400. Arrange desired number of cutlets (straight from freezer) seam side down and season with salt and pepper. Bake until chicken is done, about 30 min. Top with tomato sauce if desired.