Cheesy Zucchini Stuffed Chicken

I know you guys are probably zucchinied-out this year and are ready to move onto other things (like pumpkin and there will be plenty of pumpkin recipes to come), but this chicken was really good and I had to share it with you. 

It is stuffed with cheesy goodness. You can't even tell there is zucchini in it. I decided to peel my zucchini and I made sure to squeeze out the excess water to ensure the filling wouldn't be watery and with a touch of Italian seasoning it was yummy.

I decided cutting chicken breasts into cutlets is the way to go vs. pounding out the chicken.  Whenever I pound out chicken, I move everything on the counter to another counter and even though I cover the chicken with wax paper while I pound it, I imagine chicken juice splattering everywhere and I end up bleaching the entire kitchen when I am done - walls and everything!  I am kind of a clean freak like that.  Slicing a chicken breast in half is a much easier solution.  This recipe might look long, but it is really easy to throw together.  

Cheesy Zucchini Stuffed Chicken

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 tsp. olive oil

2 cloves garlic, minced

1 1/2 c. zucchini, grated and squeezed dry
  (measure it before you squeeze out the excess liquid)

1/4 c. + 2 Tbl. Parmesan cheese, grated

3/4 c. Monterey cheese, shredded

salt and pepper

Italian seasoning

4 chicken cutlets
  (2 large chicken breasts sliced in half horizontally)
1 egg, beaten

1 pkg. Low-Fat Ritz crackers, crushed

   or you can use any kind of bread crumbs

cooking spray

Heat 1 teaspoon olive oil in a medium skillet over medium heat.  Add the garlic and cook about 30 seconds, stirring constantly.  Add the grated zucchini and saute about two or three more minutes, stirring occasionally, so the garlic doesn't burn.  Add 1/4 cup of grated Parmesan along with 1/4 - 1/2 teaspoon of Italian seasoning, to taste.  Remove from heat and stir in the shredded Monterey cheese; set aside to cool slightly while you slice the chicken into cutlets.  Season each cutlet with a little salt (remember the crackers have salt on them), pepper and a little Italian seasoning.  Add beaten egg to a bowl and add the crushed crackers and remaining 2 Tablespoons of Parmesan cheese to another bowl.  Divide the zucchini filling evenly between the four cutlets.  Spread out evenly.  

Loosely roll up chicken and dip in beaten egg, then press cracker crumbs into chicken, including the ends.  (Pressing crumbs into the ends will help keep the filling from oozing out while it bakes).  When chicken is completely coated, place seam-side down in a small, lightly greased, casserole dish.  Repeat with remaining cutlets.  When finished, lightly spray tops with cooking spray.  Bake 25-30 minutes or until chicken is no longer pink and registers 160 degrees on an instant-read thermometer.  Serves 4 (Served with a side of rice and broccoli, I thought one chicken roll was plenty)

Jenn's Notes: I peeled my zucchini and grated it on the small side of the cheese grater.  You don't have to peel the zucchini if you don't want.  I made sure to squeeze out all that excess liquid so the filling would be nice and creamy rather than watery.  

Idea adapted from: Skinny Taste