Chicken Rollatini With Spinach Sun Dried Tomatoes Recipes

CHICKEN ROLLATINI WITH SPINACH & SUN DRIED TOMATOES

Steps:

• Preheat oven to 350.
• Cook spinach on stove top with olive oil and minced garlic.
• Add sun dried to spinach and saute together about 2 minutes.
• Add mushrooms and bacon to sun dried tomatoes and spinach mixture and mix together.
• Roll out chicken cutlets and spread mixture on and roll up and put toothpick in to hold together.
• Mix breadcrumbs with grated cheese and roll chicken in breadcrumb mixture.
• Line baking sheet with chicken, spray with olive oil cooking spray and cook for about 10-15 minutes then flip over for another 10-15 minutes.

CHICKEN BREASTS STUFFED WITH SPINACH & SUN-DRIED TOMATOES

Steps:

• Coat a large nonstick skillet with nonstick cooking spray.
• Add the spinach, and cook over medium-high heat, 2 minutes, or until the spinach is wilted.
• Remove from heat, and toss in the sun-dried tomatoes, mozzarella and Parmesan.
• Set aside.
• Cut a deep pocket into the thickest side of each piece of chicken, and stuff a quarter of the spinach mixture into each pocket.
• Close by pressing flesh together and securing with a wooden toothpick, if necessary.
• Combine the Italian seasoning, garlic powder, salt and pepper, and sprinkles both sides of the chicken pieces with some of the mixture.
• Wipe out the skillet, add the olive oil, and preheat over medium-high heat.
• Add the chicken, and cook for 2 minutes on each side, or until nicely browned.
• Reduce heat to medium-low, cover and cook for about 8 minutes, turning occasionally, until the chicken is cooked through.
• Serve hot.

SUN-DRIED TOMATO CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs., Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks., Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.

CHICKEN INVOLTINI WITH SUN-DRIED TOMATOES, PINE NUTS AND SPINACH

Steps:

• Pre-heat oven to 400°F.
• COMBINE stuffing ingredients together in a bowl. Set aside.
• PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
• SHAPE handful of stuffing into a ball and place in center of each chicken breast.
• WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
• ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

CHICKEN ROLLATINI WITH CHEESE, HAM & SPINACH

Steps:

• Preheat oven to 400 degrees F and coat a large baking pan with cooking spray.
• Arrange chicken breasts on a flat surface. Top each piece of chicken with ham.
• Mix together spinach and goat cheese and spread over ham.
• Starting from the shorter end, roll up chicken and secure with wooden picks.
• Brush mustard all over chicken rolls on all sides,and then roll in bread crumbs to lightly coat.
• Heat enough oil to brown chicken and prevent sticking (2-3 Tbsp or so) in a large skillet over medium-high heat.
• Add chicken rolls and cook until golden brown on all sides, just a few minutes per side.
• Transfer chicken to a greased casserole and bake 20 minutes,or until chicken is cooked through.
• Serve chicken over hot pasta that has been tossed with a little buter or olive oil, salt & pepper or your favorite sauce.