Zucchini and Cheese Stuffed Chicken Breast
Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Line a baking dish with foil and spray lightly with non-stick cooking spray.
In a large skillet, heat olive oil butter on medium-high heat. When hot, sauté onions for 3-4 minutes, until soft. Then add garlic and sauté 1-2 minutes, or until golden. Add zucchini, salt and pepper and sauté about 3-4 minutes, stirring occasionally. Set aside to cool.
Lay chicken cutlets down on a working surface and spread 3 tablespoons of zucchini-onion mixture onto each cutlet. Sprinkle the grated cheese on top of the zucchini mixture--approximately 1/2 oz per chicken breast, or until the zucchini mixture is covered. Loosely roll each one and turn seam side down. Secure with toothpicks if necessary.
Combine breadcrumbs and grated parmesan cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.
Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in the foil-lined baking dish. Repeat with the remaining chicken. When finished, lightly spray the tops of each chicken breast with the olive oil spray.
Bake approximately 25-30 minutes. Serve immediately.