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Tuesday, October 4, 2011

Chicken Stuffed with Zucchini and Mozzarella

I pretty much love chicken stuffed with anything, but I had never had a zucchini stuffing before. I loved it! The flavor is perfect with the chicken and a good way to use up the last of your summer squash. Plus, this makes for a guilt-free meal.


Ingredients:
1 tsp olive oil
4 cloves garlic, chopped
1 medium zucchini, shredded
1/4 cup + 2 tbsp Romano or Parmesan cheese
3 oz part skim shredded mozzarella
Salt and pepper, to taste
1.5 lb chicken breasts
1/2 cup Italian seasoned breadcrumbs
Juice of 1 lemon
1 tbsp olive oil
Olive oil non-stick spray

Directions:
Preheat the oven to 450. Lightly spray a baking dish with non-stick spray and set aside.

Wash and dry the chicken breasts. If you are working with large cutlets, butterfly them in half and then pound them down to an even thickness. Season with salt and pepper.

Heat 1 tsp of olive oil in a large skillet over medium-high heat. When hot, add the garlic and saute 1 minute or until golden. Add the zucchini, 1/4 cup Romano or Parmesan cheese, salt and pepper. Saute 3-5 minutes, stirring occasionally. Set aside to cool. Once cool, add the mozzarella cheese and combine gently.

Combine breadcrumbs and remaining 2 tbsp Romano or Parmesan cheese in a shallow bowl. In a second bowl, combine 1 tbsp of olive oil, lemon juice, and freshly ground pepper. Set aside

Place the prepared chicken on a working surface and spread the zucchini mixture on each cutlet. Loosely roll each one, keeping seam side down. Dip each roll in the lemon-oil mixture, then in the breadcrumb mixture. Place seam side down in prepared baking dish. Repeat with the remaining chicken. When finished, lightly spray the chicken with olive oil.

Bake 25-30 minutes, allow to cool slightly, and serve.
Servings: 8
Calories: 171.9

Adapted from: Skinny Taste

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C + C Marriage Factory: Chicken Stuffed with Zucchini and Mozzarella

Chicken Stuffed with Zucchini and Mozzarella

I pretty much love chicken stuffed with anything, but I had never had a zucchini stuffing before. I loved it! The flavor is perfect with the chicken and a good way to use up the last of your summer squash. Plus, this makes for a guilt-free meal.


Ingredients:
1 tsp olive oil
4 cloves garlic, chopped
1 medium zucchini, shredded
1/4 cup + 2 tbsp Romano or Parmesan cheese
3 oz part skim shredded mozzarella
Salt and pepper, to taste
1.5 lb chicken breasts
1/2 cup Italian seasoned breadcrumbs
Juice of 1 lemon
1 tbsp olive oil
Olive oil non-stick spray

Directions:
Preheat the oven to 450. Lightly spray a baking dish with non-stick spray and set aside.

Wash and dry the chicken breasts. If you are working with large cutlets, butterfly them in half and then pound them down to an even thickness. Season with salt and pepper.

Heat 1 tsp of olive oil in a large skillet over medium-high heat. When hot, add the garlic and saute 1 minute or until golden. Add the zucchini, 1/4 cup Romano or Parmesan cheese, salt and pepper. Saute 3-5 minutes, stirring occasionally. Set aside to cool. Once cool, add the mozzarella cheese and combine gently.

Combine breadcrumbs and remaining 2 tbsp Romano or Parmesan cheese in a shallow bowl. In a second bowl, combine 1 tbsp of olive oil, lemon juice, and freshly ground pepper. Set aside

Place the prepared chicken on a working surface and spread the zucchini mixture on each cutlet. Loosely roll each one, keeping seam side down. Dip each roll in the lemon-oil mixture, then in the breadcrumb mixture. Place seam side down in prepared baking dish. Repeat with the remaining chicken. When finished, lightly spray the chicken with olive oil.

Bake 25-30 minutes, allow to cool slightly, and serve.
Servings: 8
Calories: 171.9

Adapted from: Skinny Taste

Labels: ,