I have to preface this by saying I'm absolutely terrible at making stuffed chicken. When I saw this recipe in the Skinny Taste cookbook and it said "it's easier than you think - there are no strings or toothpicks required" I knew I had to try it.
I failed miserably at rolling these but they still came out really yummy. I also had to make some substitutions for what I had on hand.
1 T plus 1 t olive oil
2 t minced garlic
1 1/2 cups packed shredded zucchini
1/4 cup plus 2 T grated Parmesan
1/2 t plus 1/8 t kosher salt
black pepper
3 ounces fresh mozzarella (or 3/4 cup shredded part-skim mozzarella)
4 - 4 ounce chicken breast cutlets, pounded thin
1/2 cup panko crumbs
juice of one lemon
Preheat oven to 450 degrees. Lightly spray a baking dish with oil.
Heat a large skillet over medium-high heat. Add 1 t oil and the garlic. Cook, stirring until golden, about 1 minute.
Add zucchini, 1/4 cup of the Parmesan, 1/8 t salt and black pepper to taste. Cook, stirring until the zucchini is tender, about 3 to 4 minutes. Remove from heat and allow to cool to room temp and then stir in the mozzarella, mixing well.
In a small bowl, combine the bread crumbs and remaining 2 T Parmesan.
In a separate bowl, combine the 1 T olive oil, lemon juice, 1/2 t salt and a pinch of black pepper.
Wash and dry the chicken and arrange on a cutting board. Spread 3 T of the zucchini-cheese mixture on each and roll up, seam side down.
Dip the rolled chicken in the lemon mixture, then in the bread crumbs, rolling to coat.
Place the chicken seam-side down on the baking dish. Spray the top with cooking oil.
Bake until cooked through, 25 to 30 minutes.
No comments:
Post a Comment