Chicken Rollatini stuffed with Zucchini and Mozzarella
8 thin chicken cutlets, 3 oz each
salt and fresh pepper
olive oil non-stick spray
2 tbsp olive oil
3-4 cloves garlic, chopped
1 1/2 cups (1 large) zucchini, shredded
1/4 cup shaved Romano or parmesan cheese
3 oz part skim shredded mozzarella
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice of
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 1 tbsp oil on medium-high heat. When hot, saute the garlic 1 minute, or until golden. Add shredded zucchini, 1/4 cup Romano cheese, salt and pepper, and saute about 3-4 minutes, stirring occasionally. Set aside to cool. Once its cooled a bit, add mozzarella cheese and mix to combine.
Lay chicken cutlets down on a working surface and divide the zucchini-cheese mixture across each cutlet. Loosely roll each one and keep seam side down.
Put breadcrumbs in one bowl and in a second bowl, combine remaining 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.
Pairs Well With
I think I found this recipe online somewhere, and made it for Andrew. He loved it, so now its on our regular menu! I like to serve it with smashed red potatoes and salad.
Submitted by: Katie Connolly Bell