Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarella and Spinach
Chicken Rollatini with Sun Dried Tomato Bruschetta, Mozzarellan and Spinach takes approximately 35 minutes from beginning to end. This recipe serves 8 and costs $2.2 per serving. One portion of this dish contains about 41g of protein, 9g of fat, and a total of 288 calories. 401 person were impressed by this recipe. It works well as a Mediterranean main course. Head to the store and pick up red onion, seasoned breadcrumbs, part-skim mozzarella, and a few other things to make it today. It is brought to you by Skinny Taste. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is excellent. Users who liked this recipe also liked The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarellan and Basil, Sun-Dried Tomato And Spinach Stuffed Chicken, and Sun-Dried Tomato and Bacon Bruschetta.
Servings: 8
Ingredients:
1/2 cup chopped baby spinach
8 thin sliced boneless skinless chicken cutlets, 3 oz each
1 lemon, juice of
1 tbsp olive oil
1/2 cup part-skim shredded mozzarella
1/4 cup grated Pecorino Romano cheese (or parmesan)
1/4 small red onion, sliced
1/2 cup seasoned breadcrumbs
1/2 cup sun dried tomato bruschetta
Equipment:
bowl
baking pan
oven
cutting board
baking sheet
Cooking instruction summary:
Combine breadcrumbs and grated cheese in a shallow bowl. Combine olive oil, lemon juice, and pepper in another bowl.Preheat oven to 450F. 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 into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet. Spray the top with olive oil spray.Bake 25 minutes, until golden and cooked through.
Step by step:
1. Combine breadcrumbs and grated cheese in a shallow bowl.
2. Combine olive oil, lemon juice, and pepper in another bowl.Preheat oven to 450F. Lightly spray a 9 x 12 baking dish with non-stick spray.
3. 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.
4. Roll and place seam side down on a work surface. Repeat with the remaining chicken. When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet. Spray the top with olive oil spray.
5. Bake 25 minutes, until golden and cooked through.
Nutrition Information:
covered percent of daily need
