Friday, April 6, 2012

Food Friday - Chicken Rollatini Stuffed with Zucchini and Mozzarella

I've been trying to add some healthier recipes into our repitore so I've been using one of my favorite food blogs, Gina's Skinny Recipes, and trying to pick out as many as I possibly can.  Most of the recipes I try are pretty good and this one is one that ranks up there with "great".  My husband even asked me to please not let this one fall through the cracks because he loved it so much!! 

Chicken Rollatini Stuffed with Zucchini and Mozzarella
adapted from Gina's Skinny Recipes

The Chicken rollatini was fantastic.  It was easy to make and tasted super yummy.  I used chicken tenders because that is what I had on hand but, I think it would be easier to use a thin chicken cutlet when it comes to rolling it all up.  I did end up using toothpicks to hold the chicken together but I think it was because of the size of the tenders.  This would make a fantastic meal for company because it doesn't use spinach :-)  So many people don't like spinach - but this still looks just as pretty.  I served this with Savery Rice and Mixed Veggies.


  • 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


Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

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.

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 grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

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.

Bake 25 - 30 minutes. Serve immediately.