Chicken Stuffed with Zucchini & Mozzarella

I used some more zucchini tonight!  (Surprise, surprise…I know.  Another “surprise” is that I found the original recipe on Pinterest!  See it here.)  This was a really good dinner.  The chicken was tender, and the creamy filling was the perfect counter to the crunch from the breadcrumbs.  Serve with a simple vegetable, and you’re good to go!

Preheat your oven to 450º, then start with the filling…

  • Chop a few cloves of garlic.
  • Grate 1 zucchini, skin and all.  (Cut it in half first to make it easier to handle.)
  • Heat 1 teaspoon of EVOO in a skillet over medium-high heat.
  • Add the garlic and sauté until golden, about 3 minutes.
  • Add the zucchini, season with dome s&p, and cook for a few minutes.
  • Grate some mozzarella cheese.  (Or just buy it already shredded.)
  • Remove the zucchini mixture from the heat and add the mozzarella.
  • Stir to combine.

Next, set up your dredging station…

  • Add the juice of 1 lemon to a small bowl.
  • Add a couple of teaspoons of EVOO to the lemon juice.
  • Season with pepper and mix to combine.
  • Pour some Italian-style breadcrumbs onto a plate.
  • Add some grated parmesan cheese and mix to combine.

You’re ready to start stuffing now…

  • Season thin-cut chicken breasts with s&p.
  • Spread the zucchini mixture onto the middle portion of each cutlet.
  • Roll the chicken.
  • Place the chicken in the EVOO and lemon juice mixture.
  • Roll the chicken in the breadcrumb mixture.
  • Place each piece of chicken seam-side down into a baking dish coated with cooking spray.
  • Bake until the chicken is cooked through, about 30 minutes.

Eat this right away; it’s best right out of the oven.  I’m definitely looking forward to making this dish again!  Enjoy!

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