Chicken Rollatini

This is a great summer recipe for chicken and fresh zucchini.  It changes things up a little and looks very impressive, while not the difficult. Plus I usually make extra zucchini filling and place it out as an appetizer with tortilla chips.  Enjoy!


Chicken Rollatini


  • 1 teaspoon olive oil
  • 4 cloves of garlic, minced
  • 1 – 2 medium zucchini, shredded.  Need at least 1 1/2 cups for the chicken portion.
  • 2 Tablespoons grated Romano cheese
  • 3/4 cup finely shredded mozzarella cheese (increase if you make extra filling)
  • 8 thin cut chicken breast cutlets
  • 1/2 cup Italian breadcrumbs
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • salt and pepper to taste


  1. Wash and dry the cutlets and season with salt and pepper.
  2. Preheat oven to 450 degrees and prepare baking dish with non-stick spray.
  3. In a large skillet heat 1 teaspoon of olive oil on medium-high heat.
  4. When hot, saute the garlic for about 1 minute or until golden. Add zucchini and romano cheese and cook for 3 – 4 minutes.
  5. Remove from the heat and when it has cooled some add the mozzarella cheese and mix together.
  6. Lay the chicken cutlets down on a surface and spread 3 Tablespoons of zucchini mixture over the cutlet.
  7. Loosely roll each one and place with seam side down.
  8. Place breadcrumbs in one bowl and lemon juice in 1 Tablespoon of olive oil in a second one.
  9. Dip the chicken in the lemon-oil mix and then in the breadcrumbs.
  10. Place in the prepared pan with the seam side down.
  11. Bake for 25 – 30 minutes and serve immediately

Nutritional Information: Serving size is 2 chicken rollatini for 10 g carbs


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