Chicken Rollatini Stuffed with Zucchini and Mozzarella
Chicken cutlets filled with shredded zucchini, garlic and mozzarella cheese; they are then breaded, fried and baked to perfection!
Ingredients:
- 1/4 cup minced garlic clove
- 1 tsp olive oil One medium zucchini, finely chopped
- 1/4 cup plus 2 tablespoons of Romano or parmesan cheese
- 3 ounces of half skim shredded mozzarella
- Sprinkle with salt and pepper to taste
- Eight thin, three-ounce chicken cutlets
- Half a cup of Italian-style breadcrumbs
- One lemon, juiced
- One tablespoon of olive oil
- Salt and fresh pepper
- Olive oil nonstick spray
Instructions:
- Cutlets should be cleaned, dried, and salted. Turn the oven on at 450°. Grease a baking dish with a small amount of nonstick spray.
- Heat the oil in a big skillet over medium-high heat. Sauté the garlic for 1 minute, or until golden, while it’s hot. Add zucchini, 1/4 cup Romano cheese, salt and pepper, and cook, turning periodically, for 3 to 4 minutes. Put aside to cool. Add mozzarella cheese and stir to blend once cooled.
- Place the chicken cutlets on a work surface, then top each one with three tablespoons of the zucchini-cheese mixture. Each one should be loosely rolled, seam side down.
- In one bowl, mix the breadcrumbs and the remaining 2 tablespoons of Romano cheese; in another, mix the olive oil, lemon juice, and pepper.
- Place chicken seam side down in baking dish after dipping it in lemon-oil mixture and thena breadcrumbs (toothpicks not required). Continue with the leftover chicken. After you’re done, give it a quick oil spray.
- For 25 to 30 minutes, bake. Serve right away. Although the serving size is indicated as one, I advise getting two if you’re eating this with a salad.
Directions for an Air Fryer
Proceed with the steps 1 through 6 above.
Reheat the air fryer to 400 degrees Fahrenheit. Give the chicken a little coat of oil on both sides. Cook for twelve minutes, rotating halfway through.