chicken rolls stuffed with zucchini, carrots & gruyere

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.

Ingredients:

  • 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

Directions:

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.

…delicious happens

 

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