Description
Chicken cutlets stuffed with zucchini and cheese!
Ingredients
Scale
- 8 thin chicken cutlets
- Salt and pepper
- 1 tablespoon olive oil
- 1 1/2 cup grated zucchini (about 2 small zucchini, or 1 large)
- 1 shallot (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon plus 2 tablespoons grated parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 cup panko breadcrumbs (or regular breadcrumbs)
- 1/4 teaspoon salt
- Juice of 1 lemon
- 2 tablespoons olive oil
Instructions
- Wash and pat dry cutlets. Sprinkle both sides with a little salt and pepper. Set aside.
- Preheat oven to 425°. Lightly spray a baking dish with non-stick spray.
- In a large pan, heat olive oil on medium/high heat. Add zucchini and shallot, a pinch of salt and pepper and cook for about 2-3 minutes, until veggies begin to soften. Add garlic and cook another 1-2 minutes, until fragrant. Turn off the heat and add 1 tablespoon parmesan cheese. Once cooled, add the mozzarella cheese and mix to combine.
- Lay the chicken cutlets down on a working surface and spread 1-3 tablespoons of the zucchini-cheese mixture on each cutlet. Loosely roll each one and keep the seam side down.
- Combine panko, 1/4 teaspoon salt, and remaining 2 tablespoons of parmesan cheese in one bowl and in a second bowl combine the lemon juice and olive oil.
- Dip the rolled chicken in the lemon-oil mixture, then in panko mixture and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray tops with oil spray.
- Bake for 30-35 minutes. Serve immediately.
Notes
Adapted from Skinny Taste