Wednesday, January 20, 2016

Chicken with stuffed zucchini

This recipe I got from the Skinny Taste cookbook. A nice use of zucchini, especially in the summer when zucchini is in abundance. Obviously I made it during the winter, but no matter what season, this dish aims to please!

Cooking spray
1 T plus 1 t olive oil
4 garlic cloves, chopped
1 1/2 C packed and shredded zucchini
1/4 C plus 2-3 T freshly grated Parmesan cheese
1/2 t plus a pinch of kosher salt
pinch black pepper
3/4 C shredded mozzarella cheese
8 thin chicken breast cutlets
1/2 C bread crumbs
juice of 1 lemon

1. Preheat oven to 450. Lightly grease a baking dish with cooking spray.
2. Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil and all of the garlic. Cook about 30 seconds. Add the zucchini, 1/4 C Parmesan cheese, pinch of kosher salt, and black pepper. Cook about 3-4 minutes. Turn off the heat and allow the mix to reach room temperature.
3. Wash and dry the chicken. Spread spoonful of zucchini mix  on each cutlet. Loosely roll up and set chicken aside, seam side down.
4. In a bowl, combine the bread crumbs and remaining cheese. In another bowl, combine 1 T olive oil, lemon juice, remaining 1/2 t salt and black pepper, to taste.
5. Dip rolled chicken in lemon mix, then into bread crumbs, rolling to coat evenly. Place chicken seam side down into baking dish. Spray tops of chicken with cooking spray and bake about 30 minutes, or until cooked through.

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