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A delicious and elegant chicken main dish. Red wine vinegar-marinated strips of zucchini are rolled up with thinned chicken cutlets, coated in panko crumbs, and baked.
2 small zucchini
1/4 cup Tonnelli Red Wine Vinegar
3 tablespoons Gefen Olive Oil
1/4 cup brown sugar
2 tablespoons Dijon mustard
3 garlic cloves, crushed
3 cubes Gefen Frozen Dill
dash of black pepper
1/2 cup light mayonnaise
1 and 1/2 cups flavored panko crumbs
3 tablespoons dried parsley
1 and 1/2 pounds chicken cutlets, thinly sliced
Preheat oven to 350 degrees Fahrenheit.
Using a peeler, peel the zucchini into long, thin vertical strips.
In a bowl, combine red wine vinegar, olive oil, brown sugar, Dijon mustard, garlic, dill cubes, and pepper. Add zucchini strips and marinate for five to 10 minutes.
Place mayonnaise in a shallow bowl. Place panko crumbs and dried parsley in a second shallow bowl.
Remove one zucchini strip from the marinade. Lay on top of one chicken cutlet. Roll up tightly. Dip chicken roll-up in mayonnaise, then coat in crumbs. Place in a baking pan. Repeat with remaining chicken. Reserve the zucchini marinade.
Cover and bake for 30 minutes, covered.
Remove from oven and pour reserved marinade over each piece. Serve immediately.
How Would You
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For extra flavor, would it work to marinate both the zucchini and the chicken?
Nice The overall taste was very good but the chicken did come out a drop dry