1 tablespoon + 1 teaspoon olive oil
4 garlic cloves chopped
1 1/2 cups packed shredded zucchini
1/4 cup plus 2 tablespoons grated parmesan cheese
1/2 teaspoon + 1/8 teaspoon kosher salt
fresh ground black pepper
3/4 cup shredded mozzarella (3 oz)
8 thin chicken breast cutlets
1/2 cup whole wheat bread crumbs
Juice of 1 lemon
Preheat over to 450 degrees. Spray baking dish with oil.
Heat a large skillet over medium-high heat. Add 1 teaspoon of olive oil and the minced garlic. Cook, stirring, until golden brown… careful not to burn.
Add the zucchini, 1/4 cup of the parmesan, 1/8 teaspoon of the salt, and black pepper to taste. Cook, stirring until the zucchini is tender, 3-4 mins. Remove the pan from the heat and let sit at room temperature. Add the mozzarella and mix well.
Wash and dry the chicken and arrange on 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 Parmesan. In a separate bowl combine the remaining 1 tablespoon of olive oil, the lemon juice, the remaining 1/2 teaspoon salt, and 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 25-30 minutes. Serve hot.