Chicken Rollatini Stuffed with Zucchini and Mozzarella
Ingredients
The filling
-
1
tsp
olive oil
-
4
cloves
garlic, chopped
-
1 ½
cups
zucchini, shredded
-
¼
cup
Romano cheese
-
2
tbsp
Romano cheese
-
3
oz
part skim shredded mozzarella
-
salt and pepper
to taste
The chicken
-
8
thin cutlets
chicken, 3 oz each
The coating
-
½
cup
Italian seasoned breadcrumbs
-
1
lemon
juice of
-
1
tbsp
olive oil
-
salt and pepper
to taste
-
olive oil non-stick spray
Instructions
- Preheat the oven to 450°F and lightly spray a baking dish with non-stick spray.
- In a skillet, heat olive oil and sauté garlic until golden, then add zucchini, Romano cheese, salt, and pepper, cooking for a few minutes.
- Allow the zucchini mixture to cool, then mix in the mozzarella cheese.
- Lay chicken cutlets on a surface and spread 3 tbsp of the zucchini mixture on each cutlet, rolling them up with the seam side down.
- Combine breadcrumbs and remaining Romano cheese in one bowl, and in another bowl mix olive oil, lemon juice, and pepper.
- Dip each chicken roll in the lemon-oil mixture followed by the breadcrumbs, then place seam side down in the baking dish.
- Lightly spray the tops with olive oil spray and bake for 25-30 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
172
Total fat
6.5g
Total carbohydrates
8g
Total protein
20.5g
Sodium
281mg
Cholesterol
0mg
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