Since that’s a review usually only reserved for me, I knew he had loved it. Because it uses thin chicken cutlets, complement it with some rice and veggies. And, if you have hungry men, cut down on the rice and let them have two chicken breasts each. John and Dad were happy to give up some rice for an extra portion. In fact, it was so good that Awa even got the leftovers!
Zucchini and Cheese Stuffed Chicken (adapted from here)
Serves: 8
1 tablespoon + 1 teaspoon olive oil
4 cloves garlic, minced
2 cups zucchini (about 1 1/2 zucchinis and save the other 1/2 for Friday), shredded
3 oz part skim shredded mozzarella
1 teaspoon salt
2 teaspoons pepper
8 thin chicken cutlets, 3 oz each
2 tablespoons parmesan cheese
1/2 cup Italian seasoned breadcrumbs
1 lemon
In a large skillet, heat 1 teaspoon of olive oil over medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine. Preheat oven to 450 degrees F. Season chicken cutlets with 1 teaspoon salt and 1 teaspoon pepper. 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 juice lemon and combine with olive oil, and remaining 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. Cook 25-30 minutes, until fully cooked through. Serve immediately.
Until the next time my oven is on…
