This dish is another creative way to get those meat lovers to eat vegetables. The zucchinis are covered with cheese so their taste isn’t overwhelming for those who do not like veggies at all. It’s perfect to serve during lunch or dinner.
Our friend over at Confessions of a Confectionista has this to say about this recipe:
“Aside from the cleverly disguised zucchini, the chicken is dipped in a lemon-oil mixture before breading, which by the way, is absolute perfection. It adds an amazing dimension to the dish and really brings out all the other flavors. And then last but not least, there’s the crunchy breadcrumb coating that is baked to perfection and pairs so wonderfully with the tender, and juicy chicken.”
Yes! The ingredients all came together perfectly, creating one mouthwatering dish that your friends and family will surely get addicted to. It even has vegetables on it and not one complaint was heard whenever it’s being served. Yes, definitely a winner dish.
Ingredients
1 teaspoon Bertolli olive oil
4 cloves garlic, chopped
1 and 1/2 cups shredded zucchini (about 1 medium zucchini)
1/4 cup + 2 tbsp Sargento Parmesan cheese
1/4 teaspoon Kosher salt
1/4 teaspoon McCormick pepper
3 oz part skim shredded Sargento mozzarella
8 Tyson thin chicken cutlets, 3 oz each
1/2 cup Progresso Italian seasoned breadcrumbs
1 tablespoon Bertolli olive oil
1 lemon, juice of
dash of pepper
Instructions
Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. Wash and dry cutlets, season with salt and pepper.
In a large skillet, heat oil on medium-high heat. When it’s hot, add the garlic and saute for about a minute, or until golden. Add zucchini, 1/4 cup Parmesan cheese, salt and pepper and saute for another 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 some of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
Combine breadcrumbs and 2 tbsp Parmesan 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.
Pour any remaining lemon-oil mixture into the baking dish. You can also sprinkle some of it over the rolled chicken cutlets and then press on any remaining breadcrumbs.
Bake uncovered for 25-30 minutes. Serve immediately.
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Quick Tip: You can serve this over pasta or rice.
Thanks again to Confessions of a Confectionista for this amazing recipe.
