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°. Lightly
spray a baking dish with non-stick spray.
In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 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,
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 remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
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 spray
with oil spray.
Bake 25 - 30 minutes.
Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.
Servings: 8
Serving Size: 1 cutlet
Points +: 4 pts
Smart Points: 9
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)