Dinner
Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach
Juicy chicken cutlets cradle sun-dried tomato bruschetta, melted mozzarella, spinach, and red onion in every tender bite. A crisp, golden crust of Pecorino Romano breadcrumbs seals in the bright, savory flavors.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 8
Nutrition per Serving
- Calories
- 267
- Protein
- 25g
- Carbs
- 10g
- Fat
- 14g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 351mg
Ingredients
- 8 thin sliced boneless skinless chicken cutlets (3 oz each)
- 1/2 cup sun dried tomato bruschetta
- 1/2 cup part-skim shredded mozzarella
- 1/2 cup chopped baby spinach
- 1/4 small red onion (sliced)
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated Pecorino Romano cheese (or parmesan)
- 1 lemon (juice of)
- 1 tbsp olive oil
- olive oil non-stick spray
Instructions
- Combine breadcrumbs and grated cheese in a shallow bowl.
- Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.
- Lightly spray a 9 x 12 baking dish with non-stick spray.
- Place each cutlet on a work surface such as a cutting board and spread 1 tbsp sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tbsp spinach leaves and 2 to 3 slices red onion in the center. Roll and place seam side down on a work surface.
- Repeat with the remaining chicken.
- When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet.
- Spray the top with olive oil spray. Bake 25 minutes, until golden and cooked through.
- Follow steps above 1 through 6.
- Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.