Chicken Rollatini stuffed with zucchini and mozzar
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1 tsp olive oil
4 cloves garlic, chopped
1 1/2 -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, use juice
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray
Instructions
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.
Originally Submitted
5/4/2013
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