Ingredients:

  • 2 medium Zucchini, grated and drained
  • 4 oz low-moisture Mozzarella Cheese, shredded
  • 1/4 cup grated Parmesan Cheese
  • 2 cloves Garlic, minced
  • 2 Tbsp Fresh Basil, chopped
  • 1/2 tsp Dried Oregano
  • Salt and Black Pepper, To taste
  • 4 medium Boneless, Skinless Chicken Breasts (split horizontally to yield 8 thin cutlets)
  • 1/4 cup All-Purpose Flour
  • 1 tsp Salt and 1 tsp Black Pepper (for dredging flour)
  • 3 Tbsp Olive Oil (or neutral oil), for searing
  • 1/4 cup Dry White Wine (e.g., Pinot Grigio)
  • 1 cup low sodium Chicken Stock
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Unsalted Butter, cold and cubed
  • 1 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Grate the zucchini using a box grater. Place the grated zucchini in a clean tea towel or heavy paper towel and squeeze aggressively to remove as much liquid as possible. This step is essential.
  2. In a medium bowl, mix the drained zucchini, shredded mozzarella, grated Parmesan, minced garlic, chopped basil, oregano, salt, and pepper until well combined. Set aside.
  3. Slice the 4 chicken breasts horizontally to create 8 thinner cutlets. Place the cutlets between two sheets of cling film and gently pound each cutlet until it is about 1/4 inch (6 mm) thick. Season both sides lightly with salt and pepper.
  4. Lay a cutlet flat. Place 1–2 tablespoons of the zucchini filling near one edge. Tightly roll the chicken over the filling, tucking in the sides as you go. Secure the seam and the ends with two or three toothpicks.
  5. Combine the flour with 1 tsp salt and 1 tsp pepper in a shallow dish. Lightly dredge each rollatini in the seasoned flour, shaking off the excess.
  6. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the rollatini (seam-side down first), ensuring not to crowd the pan. Sear for 3–4 minutes per side until deeply golden brown. Remove the rollatini and set them aside.
  7. Reduce the heat to medium. Pour the white wine into the skillet and scrape up any browned bits (fond) stuck to the bottom. Let the wine reduce by half (about 1 minute).
  8. Add the chicken stock and lemon juice. Bring to a gentle simmer. Carefully return the seared rollatini to the pan.
  9. Reduce the heat to low, cover the pan, and simmer until the chicken is cooked through and the internal temperature reaches 165°F (74°C) (about 10–15 minutes).
  10. Remove the chicken from the pan. Whisk in the cold butter cubes one at a time until the sauce is slightly thickened and glossy. Taste and adjust seasoning.
  11. Remove toothpicks before serving. Spoon the pan sauce over the rollatini and garnish generously with fresh parsley.