Kind of in love with this new way to make chicken. Its baked crispy on the outside and inside the chicken is incredibly moist with the shredded zucchini-carrot-cheese blend; it is like nothing else. I feel like adding the zucchini carrot mix to everything I make from now on; omelets or just eating it straight up just like that.. it’s THAT good.
- 1 tsp olive oil (+1/4 cup more)
- 2 cloves garlic, minced
- 1 medium zucchini, coarsely shredded
- 1 medium carrot, coarsely shredded
- 2 tbs grated pecorino romano cheese
- 2 tbs bread crumb (+1/2 cup more)
- sea salt & ground pepper to taste
- 2/3 cup shredded gruyere cheese (or mozz)
- 8 organic chicken cutlets, THINLY sliced
- 1/4 cup Quinoa Flakes
- 1 tsp Simply Organic Garlic Powder
- 1 tsp McCormick Parsley Flakes
Preheat oven to 450 F.
Heat 1 tsp olive oil in a large skillet with the garlic – saute for 1 minute on medium high. Add the zucchini, carrot, pecorino cheese and 2 tbs bread crumb, season with salt and pepper, and continue to sauté for another 3-4 minutes. Remove from heat and allow mixture to cool. Once cool, mix in the shredded cheese – I used gruyere, but you can definitely sub in mozzarella.
In a shallow tupper, combine 1/2 cup bread crumb, quinoa flakes, garlic powder, parsley and salt to taste.
House the 1/4 cup olive oil in a small bowl.
First season cutlets with salt, next dip in the oil, then dredge in the crumb mixture.
Lay each cutlet flat on a cutting board lined with wax paper and add about 1 tablespoon of the zucchini mixture to the thinnest end of the chicken cutlet. Roll cutlets and place in baking dish, seam side down. Repeat.
Bake for 20-25 minutes. At the end set the oven to broil for a minute or 2 to give them a light brown color on top.
***You can sub in breadcrumbs, panko, Parmesan cheese or rolled oats for the almond flour or quinoa flakes.
Yields 4 servings.