Chicken Rollatini
Chicken rollatini is a delightful dish featuring boneless chicken cutlets wrapped around a flavorful filling of sun-dried tomato bruschetta, mozzarella, spinach, and onion, all baked to perfection.
Ingredients
Main Ingredients
- 8 slices boneless skinless chicken cutlets (about 3 oz each) Juicy and tender, ideal for rolling
- 0.5 cup sun-dried tomato bruschetta Adds a tangy depth of flavor
- 0.5 cup part-skim shredded mozzarella Gooey and creamy, perfect for melting
- 0.5 cup chopped baby spinach Fresh and nutritious
- 0.25 small red onion (sliced) Sweet and slightly sharp
- 0.25 cup seasoned breadcrumbs For a crispy texture
- 0.25 cup grated Pecorino Romano cheese (or Parmesan) Adds a punch of saltiness
- 0.5 lemon juice of lemon Brightens the flavors
- 1 tbsp olive oil Enhances overall taste
- spray olive oil non-stick spray To prevent sticking
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lay out the boneless chicken cutlets and gently pound them to an even thickness.
- In a mixing bowl, combine the sun-dried tomato bruschetta, shredded mozzarella, chopped baby spinach, sliced red onion, and grated Pecorino Romano cheese. Drizzle in the lemon juice and mix until combined.
- Take a spoonful of the filling mixture and place it at one end of each chicken cutlet, carefully rolling the chicken around the filling and tucking in the ends.
- Place the rolled chicken seam-side down in a greased baking dish, spray the tops with olive oil non-stick spray, and sprinkle seasoned breadcrumbs on all sides.
Cooking
- Bake in the preheated oven for approximately 25-30 minutes until the chicken is cooked through and the top is golden brown and crispy.
- Remove from the oven and let the rolls rest for a few minutes before slicing.
- Serve warm and enjoy.
Notes
For extra flavor, add fresh herbs like basil or oregano. A sprinkle of crushed red pepper flakes can add a subtle kick. Ensure to roll the chicken tightly to prevent leaking.