How To Make Chicken Rollatini Stuffed with Zucchini and Mozzarella
Chicken rollatini is a meaty take on an Italian eggplant dish. In this recipe, slices of chicken are filled with cheese & zucchini then baked until golden.
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450 degrees F. Lightly spray a baking dish with non-stick spray.
In a large skillet, heat oil on medium-high heat. When hot, saute the garlic for 1 minute, or until golden. Add zucchini, ¼ cup Romano cheese, salt and pepper and saute for about 3 to 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 tablespoons of the zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Combine breadcrumbs and remaining 2 tablespoons 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 for 25 to 30 minutes. Serve immediately.
- Calories: 290.95kcal
- Fat: 18.59g
- Saturated Fat: 5.42g
- Trans Fat: 0.09g
- Monounsaturated Fat: 9.27g
- Polyunsaturated Fat: 2.66g
- Carbohydrates: 7.69g
- Fiber: 0.99g
- Sugar: 1.34g
- Protein: 22.85g
- Cholesterol: 67.12mg
- Sodium: 339.93mg
- Calcium: 131.60mg
- Potassium: 300.34mg
- Iron: 1.31mg
- Vitamin A: 46.03µg
- Vitamin C: 8.47mg
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