Chicken Rollatini Stuffed with Zucchini and Mozzarella
"Succulent chicken cutlets are filled with a delightful mixture of shredded zucchini, aromatic garlic, and gooey mozzarella cheese. These rolled delights are then coated in a blend of oil and zesty lemon juice, before being breaded and baked until golden brown and crispy!"
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Ingredients
- 1 tsp olive oil
- 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
- 1 1/2 cups 1 medium zucchini, shredded
- 1/4 cup + 2 tbsp Romano cheese
- 4 cloves garlic
Instructions
- 1
Rinse and pat dry the chicken cutlets, then season them generously with salt and pepper. Begin by preheating your oven to 450°F. Prepare a baking dish by lightly coating it with non-stick cooking spray.
- 2
In a spacious skillet, warm the oil over medium-high heat. Once heated, add the minced garlic and sauté for about 1 minute, or until it turns a golden hue. Introduce the zucchini along with 1/4 cup of Romano cheese, seasoning with salt and pepper. Sauté this mixture for approximately 3-4 minutes, stirring occasionally. Remove from heat and allow to cool. Once cooled, incorporate the mozzarella cheese and stir until well mixed.
- 3
Place the chicken cutlets on a clean work surface and evenly distribute 3 tablespoons of the zucchini-cheese filling onto each cutlet. Gently roll each cutlet up, ensuring the seam is on the bottom to keep them secure.
- 4
In one bowl, combine the breadcrumbs with the remaining 2 tablespoons of Romano cheese. In a separate bowl, whisk together olive oil, lemon juice, and pepper.
- 5
Dip each chicken rollatini into the lemon-oil mixture, allowing any excess to drip off, then coat in the breadcrumb mixture. Arrange the coated chicken, seam side down, in the prepared baking dish (there's no need for toothpicks). Continue this process until all the chicken is prepared. Once done, give the rolls a light spray with oil.
- 6
Bake in the preheated oven for 25 to 30 minutes. Serve right away. Although the serving size is indicated as one, I recommend two if you are pairing it with a salad.
- 7
Follow the instructions from steps 1 through 6.
- 8
Preheat your air fryer to 400°F once more. Lightly spray both sides of the chicken rolls with oil. Cook in two batches for 12 minutes, flipping halfway through the cooking time for even crispness.