Chicken Rollatini Stuffed with Zucchini and Mozzarella
User Reviews
4.9
Chicken Rollatini Stuffed with Zucchini and Mozzarella
Description
This Chicken Rollatini recipe starts by seasoning thin chicken breast cutlets which are then air fried to achieve light cooking and a tender finish. Meanwhile, zucchini is sautéed with garlic and Romano cheese, cooled, and combined with shredded mozzarella to form the filling. Each chicken cutlet is spread with this mixture, rolled tightly, and secured seam side down.
The rolls are dipped in a mixture of olive oil, lemon juice, and black pepper, then coated in a breadcrumb and Romano cheese blend. Baking the rollatini in a lightly sprayed dish creates a crispy golden crust while melting the cheese filling. The lemon-oil dip adds brightness to the rich flavors.
This dish pairs well with simple sides or a salad, making it a balanced and satisfying meal.
Ingredients
- 1 tsp olive oil
- 4 cloves garlic (chopped)
- 1 1/2 cups zucchini medium, shredded
- 1/4 cup Romano cheese or parmesan, 2 tbsp
- 3 oz mozzarella cheese part skim, shredded
- salt to taste
- black pepper to taste
- 8 chicken breast 3 oz each, thin cutlets
- 1/2 cup Italian seasoned breadcrumbs
- 1 lemon (juice of)
- 1 tbsp olive oil
- salt
- black pepper
- olive oil non-stick spray
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1cutlet | |
| Calories | 172kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 20.5g | 41% |
| Fat | 6.5g | 10% |
| Sodium | 281mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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