Chicken Rollatini Stuffed with Zucchini and Mozzarella

This was another Pinterest recipe that I made a few nights ago.  It's one of those dishes that kind of sounds and looks impressive but is actually pretty easy, and I am a fan of those kinds of dishes.  If people want to think I am a culinary queen, than by all means I will let them think that.  It was easy like I said, although a little time consuming with all the different steps, but I would definitely make this one again.

Chicken Rollatini Stuffed with Zucchini and Mozzarella

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)  *I used parm. because I already had it
• 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  *I just used regular spray and I think it was fine

Directions

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Once oil is hot, saute garlic a 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 grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

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.