Zucchini & Mozzarella Stuffed Chicken Recipe

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1 vote | 1466 views

I made these last week to try something different, I had never grated a zucchini before! They were really good, I think it's a good dish to serve to guests because the presentation was awesome. I served mine with fresh string beans and my Mexican Rice Pilaf

Prep time:
Cook time:
Servings: 8 Servings
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Ingredients

Directions

  1. Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  2. In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 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.
  3. 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.
  4. Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
  5. 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.
  6. Bake 25 – 30 minutes. Serve immediately.

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Comments

  • John Spottiswood
    October 26, 2011
    This looks great Tammi! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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