| 12 | 50 | 224 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 8 |
| 1 tsp | Extra virgin olive oil |
| 4 clove(s) | Garlic (chopped) |
| 1 medium | Zucchini (shredded) |
| 1/4 cup | Romano cheese (or parmesan) |
| 86 gm | Mozzarella cheese, partially skimmed (shredded) |
| 1 pinch | Salt and pepper |
| 8 cutlet (4oz) | Chicken breast cutlets |
| 1/2 cup | Bread crumbs, seasoned |
| 1 whole lemon(s) | Lemon juice |
| 1 tbsp | Extra virgin olive oil |
| 1 pinch | Salt and pepper |
| 3 spray (about 1/3 second) | Olive oil cooking spray |
1. Season cutlets with salt and pepper.
2. Preheat oven to 450°.
3. Lightly spray a baking dish with non-stick spray.
4. In a large skillet, heat oil on medium-high heat. When hot, sauté 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.
5. 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.
6. Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
7. 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.
8. Bake 25 – 30 minutes. Serve immediately.
Chicken
is a great source of lean protein and aids in muscle growth and repair
| Grain | 0.2 |
| Meat | 1.3 |
| Milk Alternative | 0.3 |
| Vegetables | 0.4 |
