CHICKEN-Chicken Rollatini Stuffed with Zucchini and Mozzarella
(from Jax424’s recipe box)
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)
Source: Gina's Weight Watcher Recipes
Serves 8 peopleIngredients
- 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
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Wash and dry cutlets, season with salt and pepper.
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Preheat oven to 450°.
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Lightly spray a baking dish with non-stick spray.
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In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden.
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Add zucchini, Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally.
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Set aside to cool.
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When cool, add mozzarella cheese and mix to combine.
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Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet.
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Loosely roll each one and keep seam side down.
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Combine breadcrumbs and grated cheese in one bowl and olive oil, lemon juice, and pepper in another bowl.
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Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).
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Repeat with the remaining chicken.
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When finished, lightly spraywith oil spray.
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Bake 25 – 30 minutes. Serve immediately.