YUMM!!! Chicken Rollatini w/ Zucchini from Skinnytaste
Just made this for tonight (thanks for the recommendation on Skinnytaste - so many good recipes) - this one especially was sooooo freakin' good!!! Here's the recipe - and also may I add super EASY!!!
Here's my final outcome! I served it w/ some rice and a side salad.
ingredients:
* 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.
http://www.skinnytaste.com/2011/08/chicken-rollatini-stuffed-with-zucchini.html
Here's my final outcome! I served it w/ some rice and a side salad.
ingredients:
* 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.
http://www.skinnytaste.com/2011/08/chicken-rollatini-stuffed-with-zucchini.html
