Chicken Rollatini Stuffed with Zucchini

Zucchini season is coming to an end, and I wanted to share with you one more zucchini-related recipe we enjoyed this summer. This is a thinly sliced chicken breast stuffed with a zucchini, garlic and parmesan mixture, then dipped in an olive oil and lemon mixture, breaded, and baked in the oven until golden brown. These are surprisingly filling!

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These rollatinis do require a few steps to make, but I promise it is worth the effort! Starting off with thinly sliced chicken breast is key, but you can always pound out a regular chicken breast if you must. In the past, I have made some chicken roll-up recipes that required toothpicks to keep the chicken together, and I am so glad that was not necessary this time! Each chicken breast stayed together perfectly. This unique recipe is a great way to sneak in zucchini for family/friends that typically do not love the vegetable. My husband falls into that category but he ate these zucchini stuffed chicken breasts with no complaints!

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Hurry and make these before summer comes to an end!

Chicken Rollatini Stuffed with Zucchini

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

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. When hot saute the garlic 1 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 remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.

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 25 – 30 minutes. Serve immediately.

Serving size: 1 chicken rollatini. Nutritional information per serving: Calories: 171 Carbs: 7.9g Fat: 6.3g Protein: 20.3g Fiber: 0.9g Sugar: 1.3g 

WW PointsPlus: 4 

Recipe adapted from skinnytaste.com.

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