Sun Dried Tomato and Cheese Stuffed Chicken Rollatini

Ingredients

chicken cutletsboneless, skinless, thin sliced

Vegetarianextra-firm tofu pressed and sliced thinpress first, sear longer for color

6 cutlets3/4 lb

sun dried tomato bruschetta

3/8 cup

mozzarellapart-skim, shredded

Veganblended firm tofu drainedblend with lemon juice and olive oil

3/8 cup3/8 cup

baby spinachchopped

3/8 cup

red onionsliced

0.19 small

breadcrumbsseasoned

3/8 cup

Pecorino Romano cheesegrated

Vegannutritional yeastmix with squeeze of lemon

0.19 cup0.19 cup

lemonjuiced

3/4 lemon

olive oil

3/4 tbsp

olive oil non-stick spray

as needed

black pepper

to taste

Method

1. 01Preheat oven to 450°F.
2. 02Combine breadcrumbs and Pecorino Romano in a shallow bowl.
3. 03Combine olive oil, lemon juice, and pepper in another bowl.
4. 04Lightly spray a 9 x 12 baking dish with non-stick spray.
5. 05Place each cutlet on a work surface and spread 1 tbsp bruschetta, 1 tbsp mozzarella, 1 tbsp spinach, and 2 to 3 slices red onion in the center.
6. 06Roll each cutlet and place seam side down on the work surface.
7. 07Repeat with remaining chicken.
8. 08Dip each roll into the lemon oil mixture, then into the crumb mixture and transfer to the baking dish.
9. 09Spray the tops with olive oil spray.
10. 10Bake 25 minutes until golden and cooked through.25 min