Ingredients
24ozchicken cutlets,(8 thin sliced), boneless skinless
½cupsun dried tomato bruschetta
½cuppart-skim shredded mozzarella
½cupbaby spinach,chopped
¼small red onion,sliced
½cupseasoned breadcrumbs
¼cupgrated Pecorino Romano cheese,or Parmesan
1lemon,juiced
1tbspolive oil
olive oil non-stick spray
Preparation
Combine breadcrumbs and grated cheese in a shallow bowl. Combine olive oil, lemon juice, and pepper in another bowl.
Preheat oven to 450 degrees F.
Lightly spray a 9×12-inch baking dish with non-stick spray.
Place each cutlet on a work surface such as a cutting board and spread 1 tablespoon sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tablespoon spinach leaves, and 2 to 3 slices of 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 for 25 minutes, until golden and cooked through.
Follow the same steps.
Preheat the air fryer once again to 400 degrees F. Spray both sides of the chicken with oil. Cook, in two batches for 12 minutes turning halfway.
