Zucchini and Mozzarella Stuffed Chicken Breast

Another DELICIOUS recipe from Skinny Taste. You read that right. Mozzarella AND breaded crust for 171 calories a serving! So reasonable you won't feel guilty have more. Moist chicken breast with ooey gooey mozzarella and zucchini inside. I pounded the breasts a little too thin in some spots so there were some holes, but once they're breaded you can't really tell. I think I could have even let them sit under the broiler for a minute or two to really crisp up the breading. I might also try spraying it with cooking spray to see if it crisps it up too.

And here is a neat trick I use often for chopped garlic. Instead of spending time trying to chop garlic, I just use my microplane to grate it right into the pan.



Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 cutlet • Old Points: 4 pts • Points+: 4 pts  
Calories: 171.9 • Fat: 6.3 g • Protein: 20.3 g • Carb: 7.9 g • Fiber: 0.9 g • Sugar: 1.3 g Sodium: 280.7 mg (without salt)  


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)
• 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 

Directions:

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

In a large skillet, heat oil on medium-high heat. Add oil when hot then 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, addmozzarella 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. Serve immediately.