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Chicken Rollatini Stuffed w/Zucchini & Mozzarella

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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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