Zucchini Stuffed Chicken

(from RS Parade of Homes Activity)

1 tsp olive oil

4 cloves garlic, chopped

1 1/2 c (1 medium) zucchini, shredded

1/4 c plus 2 TB parmesan cheese

3 oz part skim shredded mozzarella

salt and pepper

8 thin chicken cutlets, 3 oz each

1/2 c Italian seasoned breadcrumbs

juice of 1 lemon

Wash and dry chicken, season with salt and pepper. Preheat oven to 450. Lightly spray a baking dish with non-stick spray.

In large skillet, heat oil on medium-high heat. Saute garlic until golden. Add zucchini, 1/4 c parmesan cheese, salt and pepper. Saute another 3-4 minutes. Set aside to cool. When cool, add mozzarella and mix.

Spread 3 TB of zucchini-cheese mix on each chicken cutlet. Loosely roll each one and keep seam side down.

Combine breadcrumbs and grated cheese in one bowl. In a second bowl, combine olive oil, lemon juice and pepper.

Dip chicken in lemon-oil mix, then in breadcrumbs and place seam side down in baking dish. Lightly spray with oil spray.

Bake 25-30 minutes. Serve immediately.