CHICKEN STUFFED WITH TOMATO AND MOZZARELLA RECIPES

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More about "chicken stuffed with tomato and mozzarella recipes"

SUNDRIED TOMATO STUFFED CHICKEN - SKINNYTASTE



Sundried Tomato Stuffed Chicken - Skinnytaste image

These Sundried Tomato Stuffed Chicken Breasts are filled with Sun Dried Tomato Bruschetta, mozzarella and spinach, rolled, breaded and baked in the oven or air fryer.

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 10

8 thin sliced boneless skinless chicken cutlets (3 oz each)
1/2 cup sun dried tomato bruschetta
1/2 cup part-skim shredded mozzarella
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

Steps:

  • Combine breadcrumbs and grated cheese in a shallow bowl.
  • Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.
  • 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.
  • Air Fryer Directions

Nutrition Facts : ServingSize 1 rollatini, Calories 267 kcal, CarbohydrateContent 10 g, ProteinContent 25 g, FatContent 14 g, CholesterolContent 68 mg, SodiumContent 351 mg, FiberContent 1.5 g, SugarContent 4 g

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