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Homemade Sun Dried Tomato and Cheese Stuffed Chicken Rollatini photo

Sun Dried Tomato and Cheese Stuffed Chicken Rollatini

Indulge in this stunning Sun Dried Tomato and Cheese Stuffed Chicken Rollatini! Juicy chicken, savory sun-dried tomatoes, and creamy cheese rolled to perfection!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Rollatini:
  • 8 pieces 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 piece lemon (juice of)
  • 1 tbsp olive oil
  • Olive oil non-stick spray

Equipment

  • Large baking dish
  • Mixing Bowl
  • Plastic Wrap
  • Measuring cups and spoons
  • Chef’s knife

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.