Sun Dried Tomato and Cheese Stuffed Chicken Rollatini

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
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 (3-4 tbsp)
1 tbsp olive oil
1/2 tsp pepper
olive oil non-stick spray

INSTRUCTIONS

1. Combine breadcrumbs and grated cheese in a shallow bowl.
2. Combine olive oil, lemon juice, and pepper in another bowl.
3. Preheat oven to 450°F and lightly spray a 9 x 12 baking dish with non-stick spray.
4. Put chicken in ziplock back and flatten.
5. 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. (Note: put spinach down first, then bruschetta, then cheese)
6. Repeat with the remaining chicken.
7. When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet.
8. Spray the top with olive oil spray. Bake 25 minutes, until golden and cooked through.
   
   Air Fryer Directions
   Follow steps above 1 through 6.
   Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
   
   Original Recipe