Sun Dried Tomato and Cheese Stuffed Chicken Rollatini
Description
These easy to make chicken breast are filled with sun dried tomatoes, cheese and spinach, rolled up and breaded in breadcrumbs and then baked till they are juicy and deliciously good. Serve with a side salad.
Ingredients
1/2 c. seasoned breadcrumbs
1/4 c. grated Pecorino Romano or Parmesan cheese
1 T. olive oil
freshly squeezed juice of 1 lemon
pepper, to taste
non-stick spray
8 thinly sliced boneless skinless chicken cutlets, 3 oz. each
1/2 c. from jar of DeLallo Sun Dried Tomato Bruschetta (available at Walmart any many markets)
1/2 c. part-skim shredded Mozzarella cheese
1/2 c. chopped baby spinach
1/4 small red onion, sliced
Directions
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Preheat oven to 450 degrees. Lightly spray a 9 x 12 inch baking dish with non-stick cooking spray.
Combine breadcrumbs and grated cheese in a shallow bowl.
Combine olive oil, lemon juice and pepper in another bowl.
Place each cutlet on a cutting board; spread 1 T. sun-dried tomato bruschetta, 1 T. Mozzarella cheese, 1 T. spinach and 2 - 3 slices red onion in the center; roll; place seam side down on work surface. Repeat with the remaining chicken. Dip into the lemon oil mixture; dip into breadcrumb mixture; transfer to prepared baking sheet. Spray tops with olive oil spray.
Bake 25 minutes or until golden and cooked through.
8 servings.