Description
These Sundried Tomato Stuffed Chicken Breasts are filled with Sun Dried Tomato Bruschetta, mozzarella and spinach, rolled, breaded and baked in the oven or air fryer.
Yield: 8pieces | Serving Size: 1rollatini
Ingredients
8thin sliced boneless skinless chicken cutlets, 3 oz each
1/2cupsun dried tomato bruschetta
1/2cuppart-skim shredded mozzarella
1/2cupchopped baby spinach
1/4small red onion, sliced
1/2cupseasoned breadcrumbs
1/4cupgrated Pecorino Romano cheese, or parmesan
1lemon, juice of
1tbspolive 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.
Air Fryer Directions
- 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.
Last Step:
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