CUTLETS****Chicken or Turkey Rollatini Stuffed with Zucchini and Mozzarella

By Unblond1

08/07/15 - These were super, as written. They only get four stars because they're a bit of work - not too bad, though, if you plan ahead.

Also, this makes a huge amount - I had 8 pieces of turkey scallops from Tarini's (which I had to pound - watch that) and it used up all the filling. I think next time you should try to freeze half of them on a tray after their breaded then put them in a ziplock to cook another time.

Ingredients

• 1 tsp olive oil
• 1 medium shallot or 2 tablespoons red onion, minced
• 3 cloves garlic, chopped
• 1 1/2 cups (1 medium) zucchini, shredded (bet broccoli would work too)
• 1/4 cup (25 grams) + 2 tbsp (13 grams) Romano cheese (I used this) (or parmesan)
• 3 oz part skim shredded mozzarella (or Kraft 4 cheese Italiano lite - I used this)
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each (I used turkey and had 18 ounces raw)
• 1/2 cup Italian seasoned breadcrumbs or panko
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray

Details

Servings 8

Preparation

Step 1

Wash and dry cutlets, pounding if necessary and season with salt and pepper. Preheat oven to 450°. Line a baking dish with parchment.

In a medium skillet, heat oil on medium-high heat. When hot saute the shallot until tender, add garlic and cook for 1 minute longer, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one, tucking in ends as needed and keep seam side down.

Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed - they really aren't). Repeat with the remaining chicken.

Place on parchment lined sheet and refrigerate until serving time (or freeze as set out above)

When ready to cook, lightly spray with olive oil or lemon-flavoured oil spray and bake 25 - 30 minutes then let rest for five minutes and serve.

Nutrition Facts
8 Servings

Calories 163.2
Total Fat 6.8 g
Saturated Fat 2.8 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.7 g
Cholesterol 51.6 mg
Sodium 229.1 mg
Potassium 25.1 mg
Total Carbohydrate 4.5 g
Dietary Fiber 0.2 g
Sugars 0.4 g
Protein 21.6 g