Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach
User Reviews
5
Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach
Description
Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach features thinly sliced boneless, skinless chicken cutlets rolled with a flavorful filling of sun-dried tomatoes, shredded mozzarella, and chopped spinach along with slices of red onion. The rollatini are coated in a mixture of seasoned breadcrumbs and Pecorino Romano cheese to give them a crisp crust once baked. Brushing the rolls with a lemon and olive oil mixture before breading adds a subtle brightness.
After assembly, the chicken rollatini are sprayed lightly with olive oil spray and baked at a high temperature of 450°F for about 25 minutes until golden and cooked through. Alternatively, small batches can be cooked in an air fryer for a similar effect. The resultant dish has a tender, juicy chicken center wrapped in a crunchy coating with tasty vegetable and cheese fillings.
This recipe suits a dinner plate served with a side of vegetables, salad, or grains. The combination of textures and the fresh yet rich flavors from the sun-dried tomatoes and cheese make it a well-rounded meal option.
Ingredients
- 8 chicken cutlets 3 oz each, thin sliced; boneless; skinless
- 1/2 cup sun dried tomatoes for bruschetta
- 1/2 cup mozzarella cheese part-skim, shredded
- 1/2 cup baby spinach chopped
- 1/4 red onion sliced, small
- 1/2 cup seasoned breadcrumbs
- 1/4 cup Pecorino Romano cheese or parmesan, grated
- 1 lemon (juice of)
- 1 tbsp olive oil
- olive oil non-stick spray
Instructions
- Combine breadcrumbs and grated cheese in a shallow bowl.
- Follow steps above 1 through 6.
- Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.
- Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1rollatini | |
| Calories | 267kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Cholesterol | 68mg | 23% |
| Sodium | 351mg | 15% |
| Fiber | 1.5g | 6% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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