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
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