Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach
Indulge in these Chicken Rollatini, where succulent chicken breasts are generously stuffed with a delightful mixture of sun-dried tomato bruschetta, creamy mozzarella, and fresh spinach. Each piece is rolled up, coated in breadcrumbs, and then baked to perfection in either the oven or an air fryer for a crispy finish.
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Ingredients
- 8 thin sliced boneless skinless chicken cutlets
- 1/2 cup sun dried tomato bruschetta
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated Pecorino Romano cheese
- 1 lemon
- 1 tbsp olive oil
- olive oil non-stick spray
- 1/2 cup chopped baby spinach
- 1/4 small red onion
- 1/2 cup part-skim shredded mozzarella
Instructions
- 1
In a shallow dish, mix together the breadcrumbs and grated cheese until well combined.
- 2
In a separate bowl, whisk together olive oil, lemon juice, and pepper. Preheat your oven to 450°F.
- 3
Lightly coat a 9 x 12 baking dish with non-stick cooking spray.
- 4
On a cutting board, lay out each chicken cutlet and evenly distribute 1 tablespoon of sun-dried tomato bruschetta, followed by 1 tablespoon of mozzarella cheese, 1 tablespoon of spinach leaves, and 2 to 3 slices of red onion in the center. Carefully roll the cutlet up and place it seam side down on your work surface.
- 5
Continue this process with the remaining chicken cutlets.
- 6
Once all the cutlets are prepared, dip each one into the lemon oil mixture, then coat them in the breadcrumb mixture, and arrange them on a baking sheet.
- 7
Lightly spray the tops with olive oil spray. Bake in the preheated oven for 25 minutes, or until they are golden brown and fully cooked.
- 8
Repeat steps 1 through 6 to prepare additional rollatini if desired.
- 9
Preheat your air fryer to 400°F. Spray both sides of the chicken rollatini with oil. Cook in two batches for 12 minutes, flipping them halfway through for even cooking.