Cooking and eating healthy, wholesome foods without sacrificing flavor is a breeze with Gina Homolka in The Skinnytaste Cookbook.
I came up with this recipe a few summers back when my garden produced an overabundance of zucchini. I make stuffed chicken breasts so many different ways, and this is one of my favorites. It’s easier than you think—there are no strings or toothpicks required.
- Preheat the oven to 450°F. Lightly spray a baking dish with oil.
- Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil and the garlic. Cook, stirring, until golden, about 1 minute. Add the zucchini, 1⁄4 cup of the Romano, 1⁄8 teaspoon of the salt, and black pepper to taste. Cook, stirring, until the zucchini is tender, 3 to 4 minutes. Remove the pan from the heat and let cool to room temperature. Add the mozzarella and mix well.
- Wash and dry the chicken and arrange on a cutting board. Spread each cutlet with 3 tablespoons zucchini-cheese mixture. Loosely roll up and set aside, seam side down.
- In a small bowl, combine the bread crumbs and remaining 2 tablespoons Romano. In a separate bowl, combine the remaining 1 tablespoon of olive oil, the lemon juice, the remaining 1⁄2 teaspoon salt, and a pinch of black pepper.
- Dip the rolled chicken in the lemon mixture, then into the bread crumbs, rolling to coat evenly. Place the chicken seam side down in the prepared baking dish. Spray the tops of the chicken with oil. Bake until cooked through, 25 to 30 minutes. Serve hot.
Reprinted from The Skinnytaste Cookbook. Copyright © 2014 by Gina Homolka. Photographs copyright © 2014 by Penny De Los Santos. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.