pevers96080 Chicken Rollatini Stuffed with Zucchini and Mozzarella
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of pevers96080 Chicken Rollatini Stuffed with Zucchini and Mozzarella calories by ingredient
Introduction
Shredded Zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection. Shredded Zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection.Number of Servings: 8
Ingredients
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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
Directions
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
