Tasty Tuesday - Chicken Rollatini Stuffed with Zucchini and Mozzarella

I made this for dinner one night last week and it.was.good. It was hard to keep all of the "stuffing" inside of the rolled up chicken, but whatev, it still tasted good. Hope you all enjoy!

Chicken Rollatini Stuffed with Zucchini and Mozzarella

Recipe and photo found on Skinnytaste.

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 saute garlic 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 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 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.