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Chicken Rollatini Stuffed With Zucchini And Mozzarell |

Chicken Rollatini Stuffed with Zucchini and Mozzarell

10410772_10204276567379480_2082899770275515022_n Yummy Chicken Recipe if you try it please leave a comment it looks awesome especially since this chicken recipe also features some fresh zucchini

Chicken Rollatini Stuffed with Zucchini and Mozzarell
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2886 calories
67 g
1086 g
121 g
367 g
35 g
1645 g
2933 g
15 g
0 g
73 g
Nutrition Facts
Serving Size
1645g
Amount Per Serving
Calories 2886
Calories from Fat 1079
% Daily Value *
Total Fat 121g
186%
Saturated Fat 35g
174%
Trans Fat 0g
Polyunsaturated Fat 24g
Monounsaturated Fat 49g
Cholesterol 1086mg
362%
Sodium 2933mg
122%
Total Carbohydrates 67g
22%
Dietary Fiber 8g
34%
Sugars 15g
Protein 367g
Vitamin A
29%
Vitamin C
134%
Calcium
93%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp olive oil
  2. 4 cloves garlic, chopped
  3. 1 1/2 cups (1 medium) zucchini, shredded
  4. 1/4 cup + 2 tbsp Romano cheese (or parmesan)
  5. 3 oz part skim shredded mozzarella
  6. salt and pepper to taste
  7. 8 thin chicken cutlets, 3 oz each
  8. 1/2 cup Italian seasoned breadcrumbs
  9. 1 lemon, juice of
  10. 1 tbsp olive oil
  11. salt and fresh pepper
  12. olive oil non-stick spray
Instructions
  1. Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  2. 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.
  3. 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.
  4. Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
  5. 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 spraywith oil spray.
  6. Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.
beta
calories
2886
fat
121g
protein
367g
carbs
67g
more
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About Angie

Single Mom of two girls on a journey to get healthy by losing weight and learning to love herself again!

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