Zucchini and Mozzarella Stuffed Chicken

Adapted from: Skinny Taste

This is a great meal for a weeknight meal with a side of steamed veggies, or alongside garlic cheddar biscuits, lima beans, and sauteed squash for a heartier meal. The zucchini mixture with the lemon zest and cheeses rolled into breaded chicken makes for a fancy and delicious twist to baked chicken.

Ingredients:

• 1 clove garlic, chopped
• 1/2 medium zucchini, shredded
• 1 tbsp + 2 tsp Parmesan cheese
• 1 oz part-skim shredded mozzarella cheese
• salt and pepper, to taste
• 3 skinless boneless chicken tenderloins
• 1 1/2 tbsp Italian seasoned breadcrumbs
• 1/2 lemon, juice of
• 2 tsp olive oil
• olive oil cooking spray

Directions:

Preheat oven to 450°. Coat a baking dish with cooking spray. Season chicken with salt and pepper.

In a large skillet, heat olive oil spray on medium-high heat. Add garlic and saute for a minute, or until golden. Add zucchini, 1 tbsp Parmesan, salt, and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella, mixing to combine.

Lay chicken onto a cutting board and spread zucchini-cheese mixture on each tenderloin. Roll each one with seam side down.

Combine breadcrumbs and remaining Parmesan in one bowl. In another bowl, combine olive oil, lemon juice, and pepper in another bowl.

Dip chicken in lemon-olive oil mixture, then in breadcrumbs and place seam side down in the baking dish. Repeat with remaining tenderloins. When finished, lightly spray with olive oil spray.

Bake for about 25 minutes and serve.

Yield: 2 servings