Chicken Rollatini Stuffed with Zucchini and Mozzarella

By CangersFla

Ingredients

• 1 tsp olive oil
• 4 cloves garlic, chopped
• 1 1/2 cups (1 medium) zucchini, shredded
• 1/4 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
• 1/2 cup Italian seasoned breadcrumbs
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray

Preparation

Step 1

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
Add oil when hot then saute garlic a 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 grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl
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