Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach
5 from 5 votes
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.
Prep Time: 10 minutesmins
Cook Time: 25 minutesmins
Total Time: 35 minutesmins
Yield: 8pieces
Course: Dinner
Cuisine: American
Ingredients
8thin sliced boneless skinless chicken cutlets(3 oz each)
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.