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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.
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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