172 Cals 20.5 Protein 8 Carbs 6.5 Fats
PREP TIME:
15 mins
COOK TIME:
30 mins
TOTAL TIME:
45 mins
YIELD:8 SERVINGS
COURSE:Dinner
CUISINE:Italian
Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection!
INGREDIENTS
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
INSTRUCTIONS
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°.
In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 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 remaining 2 tbsp 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 25 – 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this with a salad, I suggest you have two.
Air Fryer Directions
Follow steps above 1 through 6.
Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
Serving: 1cutlet, Calories: 172kcal, Carbohydrates: 8g, Protein: 20.5g, Fat: 6.5g, Sodium: 281mg, Fiber: 1g, Sugar: 1.5gBlue Smart Points:5Green Smart Points:10Purple Smart Points:6Points +:4
