pevers96080 Chicken Rollatini Stuffed with Zucchini and Mozzarella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1tsp Olive Oil 4 cloves Garlic 1.5 cup, sliced Zucchini 1 package (5 oz) Romano Cheese 3 oz *cheese, mozzarella, great value, low-moisture part-skim 24 oz Tyson boneless, skinless chicken breast 2 serving Breadcrumbs (Progresso/seasoned) 1/4 C. (28g) 2 fl oz Lemon Juice 1 tbsp Olive Oil
Ingredient notes: Garlic is chopped, zucchini is shredded, Romano is 1/4 cup plus 2 Tbs., Mozzarella is shredded, salt and pepper to taste, Italian seasoned breadcrumbs, juice of one lemon.
Preheat oven to 450*. Cut chicken breasts into approximately 3 oz. portions, either butterfly or pound out flat (will be stuffed and rolled later). Lightly spray a baking dish with non-stick spray. In a large skillet, heat oil on medium-high heat. When hot, add garlic and saute 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 Tbs. of the zucchini-cheese mixture on each cutlet. Loosely roll each one and keep them seam side down. Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine the oilive oil, lemon juice, and pepper to taste. Dip chicken rolls in the lemon-oil mixture, then in breadcrumbs and then place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with cooking spray. Bake 25-30 minutes. Serve immediately.
Serving Size: Makes 8 3 oz. cutlets
Preheat oven to 450*. Cut chicken breasts into approximately 3 oz. portions, either butterfly or pound out flat (will be stuffed and rolled later). Lightly spray a baking dish with non-stick spray. In a large skillet, heat oil on medium-high heat. When hot, add garlic and saute 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 Tbs. of the zucchini-cheese mixture on each cutlet. Loosely roll each one and keep them seam side down. Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine the oilive oil, lemon juice, and pepper to taste. Dip chicken rolls in the lemon-oil mixture, then in breadcrumbs and then place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with cooking spray. Bake 25-30 minutes. Serve immediately.
Serving Size: Makes 8 3 oz. cutlets
Nutritional Info Amount Per Serving
- Calories: 183.2
- Total Fat: 7.7 g
- Cholesterol: 59.9 mg
- Sodium: 371.4 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.8 g
- Protein: 22.3 g