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Homemade Sun Dried Tomato and Cheese Stuffed Chicken Rollatini photo
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Sun Dried Tomato and Cheese Stuffed Chicken Rollatini

Tender chicken cutlets are rolled with sun-dried tomato bruschetta, mozzarella and spinach, breaded, and baked until golden.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 8 pieces

Ingredients

  • 8 thin-sliced boneless skinless chicken cutlets about 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 or Parmesan cheese
  • 1 lemon juice of
  • 1 tbsp olive oil
  • olive oil non-stick spray

Instructions

  • Preheat the oven to 450°F (230°C). Lightly spray a 9 x 12 baking dish with non-stick spray.
  • In a shallow bowl, combine the seasoned breadcrumbs and grated Pecorino Romano (or Parmesan).
  • In another bowl, whisk together the olive oil, lemon juice, and a few grinds of black pepper to make the lemon oil mixture.
  • Lay one chicken cutlet flat on a cutting board. Spread about 1 tablespoon sun-dried tomato bruschetta over the center, then add 1 tablespoon shredded mozzarella, 1 tablespoon chopped spinach, and 2–3 slices of red onion.
  • Roll the cutlet tightly around the filling and place seam-side down. Repeat with the remaining cutlets and filling.
  • Dip each roll into the lemon oil mixture, then coat thoroughly in the breadcrumb-cheese mixture. Transfer the rolls to the prepared baking dish or a baking sheet.
  • Lightly spray the tops with olive oil spray and bake in the preheated oven for about 25 minutes, until golden and cooked through (internal temperature 165°F / 74°C).
  • For air-fryer cooking: preheat the air fryer to 400°F (200°C). Working in two batches, spray both sides of each roll with oil and cook 12 minutes, turning halfway, until golden and cooked through.

Equipment

  • Cutting Board
  • shallow bowls (2)
  • 9 x 12 baking dish
  • Baking Sheet
  • Measuring spoons
  • air fryer (optional)
  • olive oil spray

Notes

  • Use thin cutlets for easier rolling.
  • Measure fillings evenly so rolls cook uniformly.
  • Do not overfill to prevent bursting while baking.
  • Cook to an internal temperature of 165°F (74°C).