Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

HorrorFFF 1 Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and MozzarellaMan, do I love rollatini.  I’ll eat anything rolled up like a pinwheel.  Stuff it with some ricotta and eggplant, bread it and fry it up and it’s a delicious artery clogging meal that I want curl up with like a snuggly blanket.  Talk about getting wrapped up in your food!

Finally, eating rollatini doesn’t have to clog any arteries or make us round like the rollatini we love.  Thanks to Skinnytaste, we have a few low-fat rollatini options.  This week, I decided to try Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella.

I started by shredding the zucchini in the food processor.  Then, I sautéed it in some garlic and olive oil and then added some parmesan and mozzarella cheese.

 Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

I prepared the chicken by pounding it out to approximately a quarter inch thick and cut each breast into 4×6 inch fillets.

 Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

Then, I added the zucchini mixture in the center of each fillet.

 Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

I rolled it up, dipped it in an olive oil and lemon juice wash and covered it a parmesan breadcrumb mix.

 Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

I baked it until golden brown and served it with mashed cauliflower for a low carb side dish.  (I know.  I know. I still have to share my mashed cauliflower recipe.)

 Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

It was so delicious.  It’s hard to believe something this tasty is low-fat.  Next time, I’ll go for the full carb effect and serve it with a side of pasta for a meal with a more Italian flare rather than mashed cauliflower.

 Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

 

Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

(Adapted from Skinnytaste.com)

Ingredients

For the filling
1 tsp olive oil

4 cloves garlic, chopped

1 ½ (1 medium) zucchini, shredded

¼ cup Romano or parmesan cheese

3 oz part skim shredded mozzarella

Salt and pepper to taste

1 lb chicken breasts

 

For the breading

½  cup Italian seasoned breadcrumbs

2 Tbsp Romano or parmesan cheese

1 lemon, juice of

1 tbsp olive oil

Salt and fresh pepper

Olive oil non-stick spray

 

Directions

Wash and dry cutlets.  Wrap breasts in cling film.  Then, using the flat side of a meat mallet, pound the chicken breasts until thin, about a ¼ inch in thickness.  Trim the flatten breast to approximately 4 x 6 inch fillets.  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. Add oil when hot then sauté garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and sauté 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 spraywith oil spray.

Bake 25 – 30 minutes.

 

What meals did you get wrapped up in this week?  

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!


 Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

 

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Denise Mestanza-Taylor+

 Skinnytaste’s Chicken Rollatini Stuffed with Zucchini and Mozzarella

Denise

From start to finish, Denise is Run DMT, a marathon mom on the run trying to maintain an easy pace through it all between races and raising three beautiful, brilliant children (ages 13, 9, 4). In 2007, I discovered a passion for running and I'm currently training for a seventh marathon as well as a variety of other races. In my spare time, I founded Tampa Bay Bloggers, a hyperlocal blogging network.

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9 comments

  1. sandeesetliff says:

    YUUUUUUUM! uh, when you inviting everyone over for dinner? that looks delisious!! Love your sense of humor too, great blog! waving hi from the bird chirping hills of North Carolina :)

  2. Michelle says:

    I like pinwheel foods too…like pinwheel lasagna more than the traditional. The idea of using shredded zucchini as the filling really appeals to me. Thank you for hosting.

  3. sarahrolfphotography says:

    You not only make delicious shortbread bars, but you make these chicken roll ups too? You are a talented woman! I’m definitely going to pin this and try it! PS I used to make mashed cauli all the time. Don’t know why I haven’t made it in so long.

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