Baked Chicken Rollatini with Fire Roasted Peppers, Mozzarella and Spinach

This Chicken stuffed with fire roasted pepper, spinach, mozzarella and red onion will be easy, delicious and holds extremely well in fridge for a tasty meal prep idea.


Thin sliced boneless skinless chicken cutlets (about 6-8 pieces)

1 cup fire roasted peppers, cut into small pieces

1/2 cup shredded mozzarella

1/2 cup chopped baby spinach

1/4 small red onion

1/2 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

1 lemon (juice of)

1 tbsp olive oil

non-stick spray


Combine breadcrumbs and parmesan cheese in a shallow bowl or plate

Combine olive oil, lemon juice, and pepper in another bowl.

Preheat oven to 350°F.

Lightly spray baking dish with non-stick spray.

Place each cutlet on a work surface such as a cutting board and spread 1 tbsp fired roasted pepper, 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.

When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to the baking sheet or pan using

Spray the top with non stick spray. Bake 25 minutes, until golden and cooked through. Slice them or serve them whole over rice, quinoa or your favorite vegetables.

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