Chicken Rollatini Stuffed With Zucchini And Mozzarella

New Year Resolutions!  Be less heavy and more active and eat better?? then here is this Chicken Rollant make over...!

What you need??

Ingredients:

• 1 tsp olive oil
• 4 cloves garlic, chopped
• 1 1/2 cups (1 medium) zucchini, shredded
• 1/4 cup + 2 tbsp Romano cheese (or parmesan)
• 3 oz part skim shredded mozzarella
• salt and pepper to taste
• 8 thin chicken cutlets, 3 oz each
• 1/2 cup Italian seasoned breadcrumbs
• 1 lemon, juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray 

How to make it??

Directions:

• Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
• In a large skillet, heat oil on medium-high heat. Add oil when hot then saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.
•  Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
• Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper in another bowl.
• Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spraywith oil spray.
• Bake 25 - 30 minutes. Serve immediately. Serving size is listed as one, but if you are having this as a low carb meal with a salad, I suggest you have two.

And here is the fineshed product!  Pretty Good!!ahh!  :)

Cheers, Jackie :)
Adapted from skinnytaste.com

Plantain Chicken with Green Pasta! You will Love this Recipe!

Okay just made this receipe Yesterday! and I think (hope) you are going to like it!! so Easy and Flavorfull! Here it goes..

Green Pasta
This recipe is based on a Peruvian dish that our Kids always asked in a Peruvian restaurant we used to visited in Connecticut. And I can still say that I also like my version with the Puerto Rican flair!

Ingredients:
3 tbsp butter
1 onion, chopped
3 cloves garlic, crushed
10 TO 12 ounce of chopped spinach (frozen can be good to, thaw and drain well to remove excess water before use)
1 cube chicken stock
1 / 4 cup fresh coriander
Salt and pepper
Water
1 pound cooked pasta ( I used Linguini, but you could use any pasta you like)

Procedure:
In a saucepan or skillet heat the butter and cook onion and garlic until shinny. Add spinach, broth and a little water to help dissolve the chicken cube and spinach does not dry out. Cook for 5 minutes shaking.
Add the coriander and grind in food processor or blender until smooth and creamy.
(Add water if necessary for consistency. Taste and adjust the seasoning) Return to skillet and heat while mixing the dough. Serve with some Parmesan cheese if desired.

Breaded chicken breast With Plantains
This Peruvian dish can be use with chicken or beef, is a very similar disk to what we do in PR but to bring it to our table we had to start with “platanutres”.
Ingredients:
(Marinate)
6 tbsp oil
2 tbsp minced garlic
1 / 2 tsp red pepper (optional)
3 tbsp mustard
1 / 2 cup coriander chopped
4 half breasts large (Fillets)
(For the Crust)
1 cup ground unsalted “platanutre” (if you cant get them without salt you could make your own)
1 cup cracker dust
Pepper (if salt though “platanutre” had enough salt will drain each breast so walks only pepper if desired)
2 tbsp olive oil
2 days of butter

Procedure:
In a bowl mix the marinade ingredients. Flatten chicken breasts with a masher (smooth side) Dry thoroughly and place into container spreading it well with marinade. Let marinate for 15 to 25 minutes.
Mix the ground with “platanutre” and Cracker Crump’s powder. Cover the chicken with the mix. Heat the butter and olive oil in a skillet and brown the chicken breasts flat, two by two for them to get very hot and become faster and pies are toast on both sides over medium heat high. Drain on paper towels and serve immediately with green pasta (recipe above)