Chicken Rollatini Stuffed with Zucchini and Mozzarella

Tuesday, January 17, 2012

Chicken Rollatini Stuffed with Zucchini and Mozzarella adapted from
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 4 pts
Calories: 171.9 • Fat: 6.3 g • Protein: 20.3 g • Carb: 7.9 g • Fiber: 0.9 g • Sugar: 1.3 g Sodium: 280.7 mg (without salt)

1 tsp olive oil
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.

Here's what you'll need:

Slice or shred the zucchini in to small pieces so they can be rolled into the chicken.

Preheat the oven to 450 degrees.

Chop up the garlic and cook put in a pan with olive oil for 1-2 minutes.

Add the zucchini.

Add 1/4 cup of the grated cheese.

Mix the bread crumbs and 2 Tbsp grated cheese in a separate bowl.

Squeeze one lemon into another bowl and add olive oil, salt and pepper.

Pull the zucchini from the stove and let cool.  Once cool, add the shredded cheese and mix.
Lay the chicken out and season it.  Place some of the zucchini/cheese mixture on the chicken and loosely roll.  Leave seam side down.

Holding on to the loosely-wrapped chicken, dip in the olive oil and dip in to the breading.

Place chicken seam-side down in a baking dish.

Bake at 450 degees for 30-40 minutes.

Here's what you'll end up with:

Our Thoughts:
My friend, Andrea, posted this recipe on Facebook last week and raved about it so I thought I'd give it a try.
I happy that we were actually able to taste the zucchini in this dish.  It still had a bit of a crunch and wasn't overly squishy or mushy.  I believe it also added to the juiciness of the chicken.  Along with or in place of zucchini, you could substitute any garden veggie that you like.
Scott really enjoyed the flavor of the Italian breadcrumbs with the cheese and zucchini.
Hope you enjoy!


Holly said...

I love zucchini... I'm going to see how I can adapt the recipe. It looked fantastic!

Chris said...

I like that the zucchini kept a little of it's crispiness.

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