How To Make Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach
This chicken rollatini is packed with the fresh flavors of bruschetta and cheese. It’s coated with a lemon oil mix, breaded, then baked until golden.
Serves:
Ingredients
- 24ozchicken cutlets,(8 thin sliced), boneless skinless
- ½cupsun dried tomato bruschetta
- ½cuppart-skim shredded mozzarella
- ½cupbaby spinach,chopped
- ¼small red onion,sliced
- ½cupseasoned breadcrumbs
- ¼: 5px; letter-spacing: 2px”>1lemon,juiced
- 1tbspolive oil
- olive oil non-stick spray
Instructions
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Combine breadcrumbs and grated cheese in a shallow bowl. Combine olive oil, lemon juice, and pepper in another bowl.
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Preheat oven to 450 degrees F.
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Lightly spray a 9×12-inch baking dish with non-stick spray.
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Place each cutlet on a work surface such as a cutting board and spread 1 tablespoon sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tablespoon spinach leaves, and 2 to 3 slices of red onion in the center. Roll and place seam side down on a work surface.
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Repeat with the remaining chicken.
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When finished, dip into the lemon oil mixture, then into the crumb mixture, and transfer to a baking sheet.
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Spray the top with olive oil spray. Bake for 25 minutes, until golden and cooked through.
Air Fryer:
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Follow the same steps.
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Preheat the air fryer once again to 400 degrees F. Spray both sides of the chicken with oil. Cook, in two batches for 12 minutes turning halfway.
Nutrition
- Calories: 276.44kcal
- Fat: 17.21g
- Saturated Fat: 4.84g
- Trans Fat: 0.09g
- Monounsaturated Fat: 8.63g
- Polyunsaturated Fat: 2.58g
- Carbohydrates: 7.95g
- Fiber: 0.97g
- Sugar: 2.07g
- Protein: 22.10g
- Cholesterol: 64.25mg
- Sodium: 215.18mg
- Calcium: 107.73mg
- Potassium: 341.61mg
- Iron: 1.42mg
- Vitamin A: 41.39µg
- Vitamin C: 5.50mg
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