A friend and I get together for fun every now and then to make dinner together. It's always more fun to cook in the kitchen with someone. Together we cooked this delicious chicken stuffed with zucchini and mozzarella and found that our rolling skills needed some improvement as the zucchini and mozzarella mixture had a tendency to fall out the sides. We pushed the stuffing back in, did our best to keep them from rolling open and were pleasantly surprised to find out how yummy this dish was.
The prep time really only involved slicing the chicken and shredding the zucchini. You can use the shredding blade on your food processor if you have one to cut down on time.
Chicken Stuffed with Zucchini and Mozzarella
Ingredients:
Serves 4:
cooking spray or mister
1 tbsp + 1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or Parmesan)
3/4 cup part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 4 oz each
1/2 cup Italian seasoned breadcrumbs
juice of 1 lemon
Cooking Directions:
Serves 4:
cooking spray or mister
1 tbsp + 1 tsp olive oil
4 cloves garlic, chopped
1 1/2 cups zucchini, shredded
1/4 cup + 2 tbsp Romano cheese (or Parmesan)
3/4 cup part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 4 oz each
1/2 cup Italian seasoned breadcrumbs
juice of 1 lemon
Cooking Directions:
Preheat the oven to 450 F and spray a baking dish with olive oil.
Use a large skillet and heat to medium-high heat, adding 1 tsp of oil and the garlic. Cook until golden, about 1 minute, stirring often. Add the zucchini, 1/4 cup of Romano cheese and a pinch of salt and black pepper. Cook 3-4 minutes or until the zucchini is tender. Remove from the heat and allow it to cool to room temperature. Once cool, add the mozzarella and stir to combine.
Use a large skillet and heat to medium-high heat, adding 1 tsp of oil and the garlic. Cook until golden, about 1 minute, stirring often. Add the zucchini, 1/4 cup of Romano cheese and a pinch of salt and black pepper. Cook 3-4 minutes or until the zucchini is tender. Remove from the heat and allow it to cool to room temperature. Once cool, add the mozzarella and stir to combine.
Spread out the chicken on a cutting board and add 3 tbsp of the zucchini-cheese mix to each cutlet. Roll up the chicken and set aside, leaving them seam side down.
Combine the bread crumbs and 2 tbsp of Romano cheese in a small bowl. In another small bowl, combine 1 tbsp olive oil, lemon juice and a pinch of salt and pepper.
Arrange your bowls to dip the chicken in the lemon mixture, followed by the breading mixture. Roll and coat. Set the chicken seam side down on the baking dish and spray lightly with olive oil. Bake 25-30 minutes or until cooked through.
Combine the bread crumbs and 2 tbsp of Romano cheese in a small bowl. In another small bowl, combine 1 tbsp olive oil, lemon juice and a pinch of salt and pepper.
Arrange your bowls to dip the chicken in the lemon mixture, followed by the breading mixture. Roll and coat. Set the chicken seam side down on the baking dish and spray lightly with olive oil. Bake 25-30 minutes or until cooked through.
Serve with some steamed vegetables or a side salad for dinner.
The original recipe comes from Gina Homolka's book The Skinnytaste Cookbook
The original recipe comes from Gina Homolka's book The Skinnytaste Cookbook
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