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.
Sun Dried Tomato and Cheese Stuffed Chicken Rollatini
Sun Dried Tomato and Cheese Stuffed Chicken RollatiniThese are so easy to make, and the chicken comes out so juicy and delicious! Easy enough to make for a weeknight, yet elegant enough to serve for guests. Serve this with a salad, or a simple pasta on the side like broccoli and orzo.
What makes this chicken dish extra flavorful is this Sun Dried Tomato Bruschetta from DeLallo, this stuff is so good and not just as a bread topping!
If you’ve been to the DeLallo store in Jeannette PA, you probably understand my obsession with their products, but the good news is you can buy all their products on their online store. I kid you not, their marinara sauce is the best jarred sauce I’ve ever tried and that’s coming from a girl who never uses jar sauce.
How To Make Sundried Tomato Stuffed Chicken
More Stuffed Chicken Breast Recipes
- Chicken Rollatini Parmesan
- Chicken Rollatini with Proscuitto and Cheese
- Baked Chicken Cordon Bleu
- Broccoli and Cheese Stuffed Chicken
- Zucchini and Mozzarella Stuffed Chicken
Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach
Ingredients
- 8 thin sliced boneless skinless chicken cutlets, 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 cheese, or parmesan
- 1 lemon, juice of
- 1 tbsp olive 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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Recipe created in partnership with Delallo Foods, a brand I LOVE and use in my kitchen.
We loved it, hubby too and he’s not a huge sun dried tomato fan, it was a bit messy but I used toothpicks and next time will air fry. I saw they had olive bruschetta and will try that in a few next time for hubby even though he liked it he would enjoy olives more.
Excellent! Love the flavor combo! Thank you for this recipe. This was a nice change of pace, and easy to make…with some prep work. I used the Dellalo bruschetta mixed with sundried tomato pesto. I will definitely be making this again.
I have made your various chicken rollatini recipes many times and always enjoyed them. This one is particularly good and I found doing it in the air fryer made it next level. Crispy on the outside and really tender inside. No bruschetta so I combined finely chopped sun dried tomato with herbed goat cheese. Rave reviews from the family. Thank you.Â
Love Love this recipe!!! Here in Quebec, I did not find the Sun dried tomato bruschetta so I used Sun dried tomato pesto, sun dried tomatoes and 1/2 fresh tomato. Â I cooked it in the air fryer – delicious!!!
Great!
I made this last night for about the 5th time. We love it, but I don’t call it an “easy” to make meal. Preparation and organization are the key to making it fun to make. My dredging and filling bowls have to be set up just so. We added fresh garden salads for our side dish. I only had fat free mozzarella and my Bruschetta was “tomato bruschetta” not “sun dried.” I was cutting calories to cut WW points. it definitely lost a bit of flavor. The sun dried tomato version is worth the extra point.
Do you ever use fatfree shredded mozzarella or cheddar cheese? I want to lower the points as much as possible.
what would you recommend as a side dish for this recipe?Â
Salad and garlic toast
These were very good! I used diced sun dried tomatoes in place of the bruschetta and it turned out great.