Go Back

Chicken Rollatini

A delicious Italian-inspired dish featuring tender chicken cutlets stuffed with zucchini and mozzarella cheese, then baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon olive oil
  • 4 cloves garlic (chopped)
  • 1.5 cups shredded zucchini
  • 0.25 cup Romano cheese
  • 3 oz part skim shredded mozzarella
  • salt and pepper to taste
  • 8 thin chicken cutlets (3 oz each)
  • 0.5 cup Italian seasoned breadcrumbs
  • 1 lemon juice of lemon
  • 1 tablespoon olive oil
  • salt and fresh pepper
  • non-stick spray olive oil non-stick spray

Method
 

Preparation Steps
  1. Wash and dry the chicken cutlets, season with salt and pepper. Preheat oven to 450°F. Lightly spray a baking dish with non-stick spray.
  2. In a large skillet, heat olive oil over medium-high heat. Sauté garlic until golden, about 1 minute. Add shredded zucchini and Romano cheese, season with salt and pepper, and cook for 3-4 minutes. Remove from heat, let cool slightly, then mix in mozzarella cheese.
  3. Lay chicken cutlets flat on a working surface. Spread 3 tablespoons of zucchini mixture over each. Roll up loosely, seam side down.
  4. Mix breadcrumbs with remaining Romano cheese in one bowl. In a second bowl, combine olive oil, lemon juice, and pepper.
  5. Dip each rolled chicken in lemon-oil mixture, then roll in breadcrumbs. Place seam side down in the prepared baking dish, no toothpicks needed. Repeat with all cutlets. Lightly spray the tops with olive oil spray.
  6. Bake for 25-30 minutes until golden. Serve immediately.

Notes

For best results, ensure the filling is tightly packed to prevent spillage.