Stuffed Chicken with Squash, Zucchini and Cheese (

I love chicken with a little ZING to it!!  The lemon juice in this gives this chicken just enough ZAP to tantalize your taste buds and the veggies stuffed inside mixed with three cheeses gives you all the yummy gooey-ness of a comfort food!

 

AND the kids will never know the veggies are in there! *wink*

 

 

(Sorry for the bad pic.. different phone.)

CALORIES (per serving): 270. CARBS 14.  FAT 8.  PROTEIN 35.
Serving size is two stuffed breast cutlets.

 

Ingredients:

 

8 boneless, skinless thin chicken cutlets, about 3 ounces each.

1/4 cup Kraft Shredded Mozzarella cheese

1/4 cup + 2 tablespoons Kraft Shredded Parmesan & Romano cheese. (in the pasta isle in a glass jar)

1/2 Italian style bread crumbs

1 cup shredded fresh yellow squash

1 cup fresh shredded zucchini

the juice from one fresh lemon

one garlic clove, minced

1 tsp salt

3 tsp pepper

 

The How to:

This is actually very easy to do!  The chicken cutlets are very thin, and you are simply rolling them up!  No need for toothpicks!!! 

 

Rinse your cutlets and pat dry with paper towels.  Lay on clean paper towels and GENTLY sprinkle with salt and pepper.

 

Pam spray a 9X 13 baking dish and preheat your oven to 350 degrees.

 

In one small bowl, (a dinner bowl works well)  mix 1/2 tsp oil, the remaining pepper, a pinch of the remaining salt, the juice one one lemon and stir well. place a spoon in the bowl.

 

In a slightly larger bowl, place 2 tablespoons of the Parm/Romano cheese and the bread crumbs and toss with your fingers.

 

Prepare your workspace.  Left to right you should have your chicken breast, your workplace to roll your chicken, your two bowls and your baking dish to lay the chicken in.

 

In a non stick pan, place 1/2 tsp oil, garlic, squash, zucchini and 1/4 cup of the Parm/Romano cheese.  Saute for no more than 3 minutes.  Remove from heat and allow to cool completely.  Once cooled, add the Mozzarella cheese and stir well.

 

You will do each breast one at a time...

 

On your working surface, flip your chicken breast cutlets over (smooth breast side down) and place 2 measured tablespoons of the vegetable mixture on top of the breast. (measure the mixture well, do not allow spoons to be "heaping")

 

Take the breast over the bowl with the liquid in it.  Spoon the lemon juice mixture over it, and spoon over both sides, without letting go of the breast.

 

Place the breast over bread crumb bowl and cover the breast completely. (try not to turn the breast, as it will lose shape.  The best way to do this is to pick up some of the crumbs in one hand, place the breast in the bowl then cover with the crumbs you picked up.. press gently, then pick up, and gently shake excess.)

 

Transfer the breast, Seam side down into the Pam sprayed baking dish. Gently spray the tops of the chicken with a non stick cooking spray. I use olive oil spray, but also enjoy the butter flavor!  Bake for 45 minutes, uncovered.

 

Served with a half cup serving of chopped broccoli and a half cup serving of carrots, gently salted and without butter, the total meal is 308 calories!!!

 

I hope you enjoy it! <3

 

~Evilone