Chicken Rollatini Stuffed with Zucchini and Mozzarella

Name: Chicken Rollatini Stuffed with Zucchini and Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 tsp olive oil; 4 cloves garlic; 1 1/2 cups 1 medium zucchini, shredded; 1/4 cup + 2 tbsp Romano cheese; 3 oz part skim shredded mozzarella; salt and pepper to taste; 8 thin chicken cutlets; 1/2 cup Italian seasoned breadcrumbs; 1 lemon; 1 tbsp olive oil; salt and fresh pepper; olive oil non-stick spray

User Reviews

4.9

81 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
8 servings
Calories
172 kcal
Course
Dinner
Cuisine
Italian

Chicken Rollatini Stuffed with Zucchini and Mozzarella

Iris Warren

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Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection!

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Ingredients

Servings

1 tsp olive oil
4 cloves garlic (chopped)
1 1/2 cups 1 medium zucchini, shredded
1/4 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)
1/2 cup Italian seasoned breadcrumbs
1 lemon (juice of)
1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray

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Instructions

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Follow steps above 1 through 6.
In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 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.
Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
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.
Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
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 with oil spray.
Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this with a salad, I suggest you have two.