• Stuffed Chicken with Zucchini & Mozzarella

    1 vote
    Stuffed Chicken with Zucchini & Mozzarella
    Prep: 15 min Cook: 30 min Servings: 4
    by Nelski
    25 recipes
    Adapted from


    • 1 tsp olive oil
    • 4 cloves garlic, chopped
    • 1 med zucchini, shredded
    • 1/4 cup + 2 tbsp parmesan cheese
    • 3 oz part skim shredded mozzarella
    • salt and pepper to taste
    • 4 thin chicken cutlets
    • 1/2 cup panko breadcrumbs
    • 1 lemon, juice of
    • 1 tbsp olive oil
    • salt and fresh pepper
    • olive oil non-stick spray


    1. Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
    2. 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.
    3. 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.
    4. Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
    5. 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.
    6. Bake 30 minutes. Serve immediately

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