I’m always on the prowl for a quick, healthy meal that’s tasty. I came across this winner on a friend’s Pinterest board.
If you don’t know about Pinterest.com, you need to. I recently joined and have been obsessed ever since. According to their Website: Pinterest is a virtual pinboard — a place to share all the great things you find on the web.
Think of it as visual bookmarking. I use it to create and organize collections of my favorite recipes. You can request an invite from Pinterest or if you know someone already on it, they can send you an invite directly. (I’ll share as many invites as I can!)
Back to the healthy deliciousness of these rollatini…
I halved the original recipe as I was cooking for two. One rollatini might be enough if you have a hearty side(s), otherwise two will satisfy with a light side.
The dish was very easy to put together and surprisingly flavorful. When I first looked at the ingredients, I was a bit skeptical, wondering if this healthy preparation would turn out bland or dry.
To my pleasant surprise, it was the complete opposite. The chicken was tender and juicy, and the cheesy-veggie filling was … well… cheesy goodness. And I was quite happy with my addition of mushrooms and basil. No need for sauce here.
My favorite part was the crunchy parmesan-breadcrumb crust… actually the part leftover in the pan Anyone else love those crunchies???
Mike and I both gave it two-thumbs up. This dish will definitely enjoy regular rotation in the weeknight line-up.
Chicken Rollatini Stuffed with Zucchini, Mushrooms and Mozzarella
Adapted from Skinnytaste.com
Makes 4 (Serves 2-3)
Lofty Bites’ Notes: When rolling the chicken, some filling will inevitably fall out. No worries – just push it back in. No toothpicks needed! If you prefer, you could bread the outside of the chicken first, add the filling, and then roll.
Click here for nutritional information. (Note: due to my variations, the info will be slightly different for my recipe.)
- 1½ tablespoons olive oil, divided
- 2 cloves garlic, chopped
- ¾ cup (½ medium) zucchini, shredded
- 4 whole baby portobello mushrooms, washed and dried, diced
- Salt and pepper, to taste
- ¼ cup + 2 tablespoons grated parmesan cheese, divided
- ¼ cup part skim shredded mozzarella
- Handful of fresh basil, chopped
- 4 thin chicken cutlets (3 ounces each), washed and dried
- Juice of ½ lemon
- ¼ cup Italian seasoned breadcrumbs
Preheat oven to 450°F. Spray a baking dish with nonfat cooking spray.
In a large skillet, add olive oil over medium heat. Sauté garlic about 1 minute, or until golden.
Add zucchini, mushrooms, and salt and pepper. Sauté about 3-4 minutes, stirring occasionally. Add parmesan cheese and allow to melt. Remove from heat. When cooled, add mozzarella cheese and basil. Combine mixture.
On a working surface, lay chicken cutlets out and season with salt and pepper. Spread about 2-3 tablespoons of the zucchini-cheese mixture on each cutlet (eyeball it… I like to overfill mine). Press the mixture down. Loosely roll each cutlet, from big end to skinny end, and keep seam side down.
In a bowl, combine remaining ½ tablespoon olive oil, lemon juice, and salt and pepper. In another bowl, combine breadcrumbs and remaining 2 tablespoons parmesan cheese.
Dip each cutlet in the lemon-oil mixture and then in the breadcrumb-cheese mixture. Push in any displaced filling. Place rolled cutlets seam side down in prepared baking dish. Lightly spray the rolled cutlets with nonfat cooking spray.
Bake for 25-30 minutes (I baked for 25 mins.). Serve immediately.
Click here for the corn and zucchini orzo salad also pictured in this post.
Question: What is your go-to healthy weeknight recipe?