Chicken Rollatini Stuffed w/Zucchini & Mozzarella
By linda1949
Ingredients
- 1 teaspoon olive oil
- 4 cloves garlic, chopped
- 1 1/2 cups (1 medium) zucchini, shredded
- 1/4 cup & 2 tablespoon Romano Cheese (or Parmesan)
- 3 oz. Part Skim Shredded Mozzarella
- Salt and Pepper to taste
- 8 thin cutlets, 3 oz. each
- 1/2 cup Italian Seasoned Breadcrumbs
- 1 lemon, juice of
- 1 tablespoon olive oil
- Salt and fresh Pepper
- Olive oil non-stick spray
Details
Preparation
Step 1
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450 degrees. Lightly spray a baking dish with non-stick spray.
In a large skillet, heat oil on medium high heat. When hot, saute the garlic one minute, or until golden. Add zucchini, 1/4 cup Romano or Parmesan cheese, salt and pepper and saute abyut 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 tablespoons of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Combine breadcrumbs and remaining 2 tablespoons 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). Repeat with the remaining chicken. When finished, lightly spray with oil spray.
Bake 25-30 minutes. Serve immediately.
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