Long name, I know. I feel like I need lots of adjectives to try and express just how awesome-ly flavorful these little roll ups are. I had some stuff in my refrigerator left over from other recipes that I needed to use up, and I am digging the combo of stuff I threw into these. They’re like pieces of Italian sushi! Yum.
I went for a pretty long run tonight right around sunset so I had a great view 🙂 Then when I got back up to my apartment I discovered that I had the most impeccable timing since it started pouring during the time it took me to get up the elevator and into my place. I just wish my good timing for running would translate into good timing for eating…dinner at 9 PM is not my fave, but this is my month of working night shift, so I guess it’s to be expected. Oh well, these were perfect for post-run. Not too big and lots of protein.
Zucchini Chicken Roll-Ups with Honey Balsamic Drizzle
Makes 10 roll-ups
Ingredients:
- 1 medium zucchini
- 2 chicken breasts
- 2 wedges Laughing Cow Light Garlic and Herb Cheese
- 2 tbsp pine nuts
- 1/4 cup whole wheat Italian breadcrumbs
- Handful of matchstick carrots
- 1/2 tbsp olive oil
- 1/4 tsp garlic powder
- 1 tbsp balsamic vinegar
- 2 tsp honey
- 1/4 tsp corn starch
- Black pepper to taste
- Cut off ends of zucchini and slice thinly using mandolin cutter (I set mine at 2). Brush both sides of zucchini slices with olive oil.
- Coat one side of the zucchini slices with bread crumbs.
- Preheat oven to 375 degrees. Spray a cookie sheet with non-stick cooking spray. Lay the zucchini slices onto the cookie sheet, breadcrumb side down. (Or you could just do this on your cutting board.)
- In a small bowl, stir the 2 wedges of Laughing Cow cheese until smooth. Spread the cheese onto the zucchini slices. It probably won’t be even.
- Sprinkle pine nuts onto zucchini slices. On one end of the zucchini slices, add several pieces of carrot.
- Slice the chicken breasts into 1/2 inch pieces. Lay chicken slices on top of the carrot pieces.
- Roll the zucchini up, continually pushing the cheese and pine nuts back into the roll-up. Place the roll-ups seam down onto the cookie sheet and use a toothpick to hold them together.
- Bake at 375 degrees for 15 minutes.
- In a small bowl, whisk the balsamic vinegar, honey, corn starch and black pepper together. Drizzle over and serve with the zucchini roll-ups when cooked.
