Blogger Templates

About Me

I thought this would be a great way to share my healthy recipes, tips, and chronicle my adventures in cooking healthy meals that my husband & children have enjoyed. Who wants to spend a bunch of money on fresh meats, fruit, and vegetables and have no idea what to do with them? ALL of the recipes on this blog are “Family Approved” – so even though they’re healthy, “normal” people like them too! I think eating healthy should be a lifestyle and not a chore ....with a little help, choosing the right foods will just become part of who you are. I'm not fanatical about eating healthy, but I understand how difficult it can be to make the right choices.

Who am I?

I am…

April. I was born and raised in Alabama. I am a mother to 4 of the best kids in the world. I am wife to an AMAZING man, who makes me feel incredibly blessed! Besides cooking I enjoy the fitness world, traveling, the beach/ sunshine, and summer time!!


Bon Appetit!!




I have added a "Printer Friendly Button" for convenience and Feel free to leave comments on my blogs!

Monday, September 12, 2011

Chicken Rollatini Stuffed with Zucchini and Mozzarella

Shredded zucchini, garlic, and mozzarella cheese rolled up in chicken cutlets, then dipped in a lemon juice and olive oil mixture, breaded and baked! 
I made this for the first time tonight. It was so delicious that I just couldn't wait to blog about it!  This is family approved!! They loved it! This is a great way to sneak in those veggies, because I couldn't even taste the zucchini. Ava did ask what the "green stuff" was and I said cheesy goodness. She then ate it up :) I served this up with Couscous and Fresh Green beans. You can click on the photo for a closer view.




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.  I pounded my chicken with a meat mallet, because it was thicker than I wanted.


Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a 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. The ends of the cutlet should just barely over-lap.

Combine breadcrumbs and 2 TBS Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.

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 spraywith oil spray. 

Bake 25 - 30 minutes. Serve immediately. Each cutlet, if 3 ounces, is around 172 calories. 


Enjoy,

April