Chicken Rollatini Stuffed w/ Zucchini and Motz&Feta

Monday's for my roommate are rough. She is an elementary school education major, so she has to wake up gravely early, flick boogers off herself all day, leave the school at the end of the day only to venture up to the University campus to attend a three hour lecture. Roughly, that's a 13 hour day.

Ouch.

By the time she gets home she is so exhausted and hungry that dinner time will usually consist of a bowl of cereal, twizzlers, or a lean cuisine. 

So, this week I decided to make a home cooked, healthy and inexpensive meal of stuffed and panko crusted chicken breasts.

It came out really great. The chicken was seasoned with cajun seasoning and was baked at 350F. It came out so juicy and the stuffing consisting of chopped zucchini and onion, sautéed and browned garlic, mozzarella, & feta cheese, made it really delicious. Dipped in a mixture of lemon juice & olive oil (you could probably get away with just using the lemon juice if you don't have olive oil at hand) and rolled in a breading of panko crumbs and parmesan cheese, gave it an awesome citrusy flavor and a crispy outside coating.

Paired it with some steamed broccoli for an additional nutritional kick and now my mouths watering...

again.

Needless to say, we garbled it right up and went to bed full and happy.

Annnnnd I'm hungry.

What You Need:

I altered the recipe by SkinnyTaste

1 tsp margarine
4 cloves garlic, diced

1 medium zucchini, chopped

1/4 cup + 2 tbsp parmesan

2 oz part skim shredded mozzarella

1 oz feta cheese crumbles
Pepper to taste

Cajun Seasoning to taste

8 thin chicken cutlets, 3 oz each

1/2 cup panko crumbs
Lemon juice of 1 lemon

1 tbsp olive oil
salt and fresh pepper
olive oil non-stick spray 

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

In a large skillet, heat oil on medium-high heat. Add margarine when hot then saute garlic until golden. Add zucchini, 1/4 cup parmesan cheese, pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When its not so piping hot, add mozzarella and feta cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-garlic-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Combine panko and grated cheese in one bowl; in a second bowl combine olive oil (if accessible, like I said it works just fine with just lemon juice too), and lemon juice, and pepper in another bowl.

Dip chicken in lemon-oil mixture, then in panko crumbs 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 and serve.
Can always store and eat for lunch or dinner the follow couple of nights or to split between roommates!

Options to serve with:

Steamed vegetables

Over whole wheat pasta and marinara sauce

Side salad

Grilled tomato wheels with basil and sprinkle of parmesan 

Enjoy Skinny Minis!
xox

Average cost for Ingredients: 

$23.50

Average cost per serving:

$2.93

Nutritional Information:
Servings: 8
Serving Size: 1 cutlet
Calories: 171.9
Fat: 6.3 g
Protein: 20.3 g
Carb: 7.9 g
Fiber: 2.9 g
Sugar: 1.3 g
Sodium: 280.7 mg