chicken rollatini
A deliciously juicy chicken rollatini stuffed with sun dried tomato bruschetta, mozzarella, and baby spinach. This baked delight is crispy on the outside and tender within — perfect for an easy weeknight dinner or air fryer treat.
Ingredients
Main Ingredients
- 8 pieces thin sliced boneless skinless chicken cutlets 3 oz each
- 0.5 cup sun dried tomato bruschetta
- 0.5 cup part-skim shredded mozzarella
- 0.5 cup chopped baby spinach
- 0.25 small red onion sliced
- 0.5 cup seasoned breadcrumbs
- 0.25 cup grated Pecorino Romano cheese or parmesan
- 1 tbsp olive oil
- 1 each lemon juice of
- spray olive oil non-stick spray for baking dish and top
Instructions
Preparation Steps
- 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 the rolled chicken into the lemon oil mixture, then into the crumb mixture and transfer to the baking sheet.
- Spray the tops with olive oil spray. Bake for 25 minutes, until golden brown and cooked through.
Notes
You can also cook the rollatini in an air fryer at 400°F for 12 minutes per batch, turning halfway for a crispy finish. Serve with a fresh garden salad for a complete meal.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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