Gina’s Chicken Stuffed with Zucchini and Mozzarella

December 29, 2011

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Best chicken I’ve made in a long time!!!  Top 3 ever!!!  I am slowly but surely becoming one of Ginas biggest fans.  Gina is the author of “Ginas skinny taste” a weight watcher friendly blog.  I love food, I love to cook, and her recipes are healthy with an undeniable feel of a guilty pleasure.  Trust me give this one a try.  Yummy, Yummy!

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.

Combone breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

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.

Bake 25 – 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

 

Gina's Chicken Stuffed with Zucchini and Mozzarella
 
Ingredients
  • 1 tsp olive oil
  • 4 cloves garlic, chopped
  • 1½ cups (1 medium) zucchini, shredded
  • ¼ 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
  • ½ cup Italian seasoned breadcrumbs
  • 1 lemon, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray
Instructions
  1. Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly
  2. spray a baking dish with non-stick spray.
  3. In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, ¼ 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.
  4. 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.
  5. Combone breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
  6. 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 spray
  7. with oil
  8. spray.
  9. Bake 25 - 30 minutes. Serve
  10. immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

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