Chicken Rollatini Stuffed with Zucchini and Mozzarella: Ingredients: 1 tbp olive oil 4 cloves garlic, chopped 1 1/2 cups (1 medium) zucchini, shredded 1/4 cup + 2 tbsp Romano cheese (or parmesan) 4 oz 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. When hot sauté the garlic 1 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 remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and salt and pepper. 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 with roasted potatoes or a salad on the side
Posted on: Fri, 17 Oct 2014 09:15:45 +0000
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