Chicken Rollatini Stuffed with Zucchini and Mozzarella1 tsp olive oil4 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 Wash and dry cutlets, season with salt and pepper. 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 spray with oil spray. . To Freeze: Freeze in freezer safe container. To Reheat: Bake at 475 for 25-30 minutes from defrosted Broil for a few minutes to get the breadcrumbs golden. |