Chicken Rollatini Stuffed with Zucchini and Mozzarella

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!


  1. 1/4 cup minced garlic clove
  2. 1 tsp olive oil One medium zucchini, finely chopped
  3. 1/4 cup plus 2 tablespoons of Romano or parmesan cheese
  4. 3 ounces of half skim shredded mozzarella
  5. Sprinkle with salt and pepper to taste
  6. Eight thin, three-ounce chicken cutlets
  7. Half a cup of Italian-style breadcrumbs
  8. One lemon, juiced
  9. One tablespoon of olive oil
  10. Salt and fresh pepper
  11. Olive oil nonstick spray


  1. Cutlets should be cleaned, dried, and salted. Turn the oven on at 450°. Grease a baking dish with a small amount of nonstick spray.
  2. 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.
  3. 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.
  4. In one bowl, mix the breadcrumbs and the remaining 2 tablespoons of Romano cheese; in another, mix the olive oil, lemon juice, and pepper.
  5. 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.
  6. 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.

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