Chicken Rollatini Stuffed with Zucchini and Mozzarella

Gina's Weight Watcher Recipes Servings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 4 pts Calories: 171.9 • Fat: 6.3 g • Protein: 20.3 g • Carb: 7.9 g • Fiber: 0.9 g • Sugar: 1.3 g Sodium: 280.7 mg (without salt)

Chicken Rollatini Stuffed with Zucchini and Mozzarella

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  • 1

    tsp olive oil

  • 4

    cloves garlic, chopped

  • cups (1 medium) zucchini, shredded

  • ¼

    cup + 2 tbsp Romano cheese (or parmesan)

  • 3

    oz part skim shredded mozzarella

  • salt and pepper to taste

  • 8

    thin chicken cutlets, 3 oz each

  • ½

    cup Italian seasoned breadcrumbs

  • 1

    lemon, juice of

  • 1

    tbsp olive oil

  • salt and fresh pepper

  • olive oil non-stick spray


Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, 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 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). Repeat with the remaining chicken. When finished, lightly spraywith oil spray. Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.


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