This is a print preview of "Stuffed Chicken with Zucchini & Mozzarella" recipe.

Stuffed Chicken with Zucchini & Mozzarella Recipe
by Nelski

Stuffed Chicken with Zucchini & Mozzarella

Adapted from skinnytaste.com

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Ingredients

  • 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

Directions

  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