Zucchini-Mozzarella Stuffed Chicken Rollatini
Maureen found this recipe and adjusted it to be a Low Sodium option. We really like it. It's simple to make, uses ingredients that are easy to find, and at the same time is a fresh and appealing take on familiar flavors. It makes enough for an entree for a few people, so you may want to make more (or additional sides) if you're cooking for more or want a fuller meal.
We decided to flatten the chicken tenders to make them easier to roll, but it's not strictly necessary.






Zucchini-Mozzarella Stuffed Chicken Rollatini
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 1 hour 10 minutes
Serves: 2-3
Cook time: 30 minutes
Total time: 1 hour 10 minutes
Serves: 2-3
Ingredients
- 1 tsp olive oil
- 4 cloves garlic, chopped
- 1 1/2 cups (1 medium or 2 small) zucchini, shredded
- 1/4 cup + 2 tbsp Romano or Parmesan cheese
- 3 oz part skim shredded mozzarella cheese
- pepper, to taste
- 8 thin chicken cutlets, 3 oz each
- 1/2 cup Italian seasoned breadcrumbs
- juice from 1 lemon
- 1 tbsp olive oil
- fresh pepper
- olive oil non-stick spray
Instructions
- Grate zucchini and saute with garlic, pepper and Romano cheese.
- Wash, dry and flatten chicken cutlets (if necessary).
- Mix mozzarella with with zucchini mixture when cool, and roll up in chicken cutlets.
- Dip chicken in lemon juice/oil, then breadcrumbs.
- Bake at 450 for 25-30 minutes and serve!
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