Preheat oven to 425°F. Spray a casserole dish with nonstick cooking spray.
Place grated zucchini in a colander and sprinkle 1/2 teaspoon Kosher salt on top. Let drain for 10 minutes.
Meanwhile, pound chicken breasts between 2 sheets of plastic wrap to 1/4″ thickness. Season both sides with Kosher salt and freshly ground black pepper.
Wrap zucchini in a few paper towels and squeeze out as much moisture as possible. Combine zucchini with shredded mozzarella and 1 teasoon of TABASCO Chipotle Sauce in a small mixing bowl.
Spread out 1/4 of the zucchini mixture in an even layer on each chicken breast, and roll up chicken lengthwise.
Whisk egg with remaining 1 teaspoon of TABASCO Chipotle Sauce in a small bowl. Dip each rolled chicken breast in the egg wash, and then coat with breadcrumbs. Place seam-side down in casserole dish, and bake for 25-30 minutes, or until chicken is just cooked through.
Transfer stuffed chicken to serving platter and drizzle with honey. Devour.
for the Ciabatta Breadcrumbs
Preheat oven to 250°F. Cut ciabatta into 1″ cubes. Place in food processor, in batches if necessary, and process on high speed for a couple minutes, until a small crumb texture is reached.
Spread bread crumbs in a thin layer on a baking sheet and let dry out in oven for about 5 to 10 minutes (if you bread is fresh, it’s going to be closer to the 10 minute mark… stale bread will only take about 5 minutes). You want the bread to be dry but not too toasted.
Place breadcrumbs back in food processor on high speed for another minute. Season with Kosher salt and freshly ground black pepper, and store in an airtight container until ready to use.
*don’t fret. It’s a weeknight and your schedule is hectic enough. Just use the breadcrumbs you have hanging out in your pantry. If you have panko breadcrumbs in your pantry, bonus points. You’ll get a similar result.