Sun Dried Tomato and Cheese Stuffed Chicken Rollatini
Prepare to indulge in a culinary delight that brings together juicy chicken, savory sun-dried tomatoes, and creamy cheese in the perfect rolled-up package. This Sun Dried Tomato and Cheese Stuffed Chicken Rollatini is a dish that not only looks stunning on the plate but also delights the palate with every bite. Whether you’re hosting a dinner party or simply enjoying a weeknight meal, this recipe will surely impress. Let’s dive into the details of this delicious dish and see why it deserves a spot on your dinner table.
Why It Deserves a Spot
The Sun Dried Tomato and Cheese Stuffed Chicken Rollatini is a dish that embodies comfort and flavor. With its vibrant colors and rich taste, it’s perfect for both casual dinners and special occasions. The combination of sun-dried tomatoes, spinach, and cheese creates a delightful filling that perfectly complements the tender chicken. Plus, it’s a great way to sneak in some greens, making it a nutritious choice for the whole family. If you’re looking for a recipe that’s both easy to make and impressive, look no further!
What to Buy
To prepare this mouthwatering Sun Dried Tomato and Cheese Stuffed Chicken Rollatini, gather the following 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 cheese
- 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
Hardware & Gadgets
To make your cooking experience smoother, you’ll need a few essential kitchen tools:
- Large baking dish – for assembling and baking the rollatini.
- Mixing bowl – to combine the stuffing ingredients.
- Plastic wrap – for flattening the chicken cutlets.
- Measuring cups and spoons – for accurate ingredient measurement.
- Chef’s knife – for chopping and slicing ingredients.
Sun Dried Tomato and Cheese Stuffed Chicken Rollatini, Made Easy
Creating this delightful dish is simpler than it looks. Follow these step-by-step instructions to make your own Sun Dried Tomato and Cheese Stuffed Chicken Rollatini:
Step 1: Prepare the Chicken
Begin by preheating your oven to 375°F (190°C). Lay the chicken cutlets on a clean cutting board. If necessary, cover them with plastic wrap, and gently pound them to an even thickness to ensure they cook evenly.
Step 2: Mix the Filling
In a large mixing bowl, combine the sun dried tomato bruschetta, shredded mozzarella, chopped spinach, sliced red onion, and the juice of half a lemon. Mix everything together until well combined.
Step 3: Stuff the Chicken
Take a chicken cutlet and place a generous spoonful of the filling at one end. Roll the cutlet tightly, starting from the end with the filling, and secure it with a toothpick if needed. Repeat this process with the remaining cutlets.
Step 4: Coat the Rollatini
In a shallow dish, combine the seasoned breadcrumbs and grated Pecorino Romano cheese. Roll each stuffed chicken piece in the breadcrumb mixture, ensuring they are coated evenly.
Step 5: Bake the Rollatini
Spray a large baking dish with olive oil non-stick spray and place the stuffed chicken rollatini in the dish. Drizzle with olive oil and bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
Step 6: Serve and Enjoy!
Once baked, remove the rollatini from the oven and let them cool for a few minutes. Serve warm, garnished with fresh herbs or a squeeze of lemon for added brightness. Enjoy your homemade Sun Dried Tomato and Cheese Stuffed Chicken Rollatini!
How to Make It Lighter
If you’re looking to lighten up this recipe without sacrificing flavor, consider the following adjustments:
- Use skinless chicken breast instead of cutlets for a leaner option.
- Substitute part-skim mozzarella with a lower-fat cheese option.
- Reduce the amount of breadcrumbs, or use whole grain breadcrumbs instead.
- Increase the amount of spinach or add other vegetables to the filling for added nutrition.
Troubles You Can Avoid
When preparing your Sun Dried Tomato and Cheese Stuffed Chicken Rollatini, keep these tips in mind to avoid common pitfalls:
- Make sure to pound the chicken evenly to ensure consistent cooking.
- Don’t overstuff the chicken; keep the filling manageable to prevent spills during cooking.
- Allow the rollatini to rest after baking to help the juices redistribute, making for a juicier bite.
- Use toothpicks if necessary to secure the rolls and prevent them from unraveling while baking.
Storing, Freezing & Reheating
If you happen to have leftovers, or if you want to prepare this dish in advance, here’s how to store, freeze, and reheat your Sun Dried Tomato and Cheese Stuffed Chicken Rollatini:
- Store any leftover rollatini in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap each rollatini individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) until heated through, about 15-20 minutes.
Popular Questions
Can I use other types of cheese for the filling?
Absolutely! Feel free to experiment with different cheeses such as feta, goat cheese, or even a pepper jack for a bit of spice.
What can I serve with the rollatini?
This dish pairs wonderfully with a simple side salad, roasted vegetables, or a light pasta dish to complement the flavors.
Can I make this dish ahead of time?
Yes! You can assemble the rollatini in advance and store them in the refrigerator until you’re ready to bake. Just remember to adjust the baking time if they are cold from the fridge.
Are there any vegetarian options for this recipe?
Definitely! You can replace the chicken with thin slices of eggplant or zucchini for a delicious vegetarian version of this dish.
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In Closing
The Sun Dried Tomato and Cheese Stuffed Chicken Rollatini is more than just a meal; it’s an experience filled with rich flavors and satisfying textures. The combination of tender chicken, tangy sun-dried tomatoes, and gooey cheese creates a dish that is sure to be a hit with family and friends alike. Whether you’re making it for a special occasion or a simple weeknight dinner, this recipe is one you’ll want to make time and time again. So don your apron, gather your ingredients, and get ready to whip up this delightful rollatini that’s bound to impress!
Sun Dried Tomato and Cheese Stuffed Chicken Rollatini
Ingredients
Equipment
Method
- Step 1: Prepare the ChickenBegin by preheating your oven to 375°F (190°C). Lay the chicken cutlets on a clean cutting board. If necessary, cover them with plastic wrap, and gently pound them to an even thickness to ensure they cook evenly.
- Step 2: Mix the FillingIn a large mixing bowl, combine the sun dried tomato bruschetta, shredded mozzarella, chopped spinach, sliced red onion, and the juice of half a lemon. Mix everything together until well combined.
- Step 3: Stuff the ChickenTake a chicken cutlet and place a generous spoonful of the filling at one end. Roll the cutlet tightly, starting from the end with the filling, and secure it with a toothpick if needed. Repeat this process with the remaining cutlets.
- Step 4: Coat the RollatiniIn a shallow dish, combine the seasoned breadcrumbs and grated Pecorino Romano cheese. Roll each stuffed chicken piece in the breadcrumb mixture, ensuring they are coated evenly.
- Step 5: Bake the RollatiniSpray a large baking dish with olive oil non-stick spray and place the stuffed chicken rollatini in the dish. Drizzle with olive oil and bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
- Step 6: Serve and Enjoy!Once baked, remove the rollatini from the oven and let them cool for a few minutes. Serve warm, garnished with fresh herbs or a squeeze of lemon for added brightness. Enjoy your homemade Sun Dried Tomato and Cheese Stuffed Chicken Rollatini!
Notes
- Make sure to pound the chicken evenly to ensure consistent cooking.
- Don’t overstuff the chicken; keep the filling manageable to prevent spills during cooking.
- Allow the rollatini to rest after baking to help the juices redistribute, making for a juicier bite.
