Low-fat Chicken, Zucchini & Mozzarella Roll-ups
Servings: 4
Calories: 400kcal
Ingredients
- Cooking spray olive oil
- 1 Tbsp plus 1 tsp olive oil
- 4 cloves garlic chopped
- 1 ½ whole zucchini shredded*
- 1/4 cup plus 2 T Parmesan cheese
- 1/4 tsp red pepper flakes
- 1/2 tsp plus 1/8 tsp kosher salt
- Ground black pepper
- 3/4 cup shredded part-skim mozzarella
- 8 thin chicken breast cutlets
- 1 cup Italian seasoned panko bread crumbs
- 1/8 tsp cayenne pepper more if desired
- 1 egg white mixed with fork
- Juice of 1 lemon
Instructions
- Preheat oven to 450°. Lightly spray a baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil and the garlic. Cook until golden, about 1 minute.
- Add the zucchini, 1/4 cup Parmesan, red pepper flakes, 1/8 teaspoon salt and black pepper to taste. Cook until zucchini is tender, about 3-4 minutes. Remove pan from heat and let cool to room temperature. Add the mozzarella and mix well.
- Arrange chicken cutlets on a cutting board. Spread each cutlet with 3 tablespoons of the zucchini-cheese mixture. Loosely roll up and set aside, seam side down.
- In a small bowl, combine the bread crumbs, cayenne pepper and remaining 2 tablespoons of Parmesan.
- In a separate bowl, combine the remaining 1 tablespoon of olive oil, the lemon juice, the remaining 1/2 teaspoon salt and a pinch of black pepper.
- Dip the rolled chicken in the lemon mixture, then into the bread crumbs, rolling to coat evenly. Place the chicken seam side down in the baking dish. Spray the tops of the chicken with cooking spray. Bake until cooked through, 25 to 30 minutes.
Notes
*Grate the zucchini over a paper-towel lined bowl to absorb moisture.