Chicken Rollatini Stuffed with Zucchini and Mozzarella

I found this recipe on Skinnytaste.com and my family loved it! Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection! A great way to sneak vegetables into your family’s dinner!

Servings: 8

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

Directions:

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 sauté garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and sauté 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 spray with oil spray.

Bake 25 - 30 minutes.

Serve immediately.

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