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Chicken Rollatini with Sundried Tomato, Five Cheeses, and Spinach Recipe

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This recipe for Chicken Rollatini with Sundried Tomato, Five Cheeses, and Spinach, by , is from Sundial's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christina Michaeleski

Category:
Category:

Ingredients:  
Ingredients:  
8 thin sliced boneless skinless chicken cutlets (I use Perdue thin sliced breasts)
1/2 cup sun dried tomato (in oil)
1/2 cup five Italian cheeses, shredded (I use Kraft Italian Five Cheeses)
1/2 cup chopped baby spinach
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

Directions:
Directions:
Combine breadcrumbs and grated cheese in a 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.

On each cutlet put a teaspoon of sun-dried tomato, large pinch of shredded five Italian cheeses, couple of spinach leaves in the center. Roll and place seam side down on 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 min.

 

 

 

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