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Sundried Tomato & Mozzarella Chicken Roulade With Polenta

25 Mins

Prep Time

22 Mins

cook Time

4

Servings
Sundried Tomato & Mozzarella Chicken Roulade With Polenta Curated by: Chef Jackie
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Sundried Tomato & Mozzarella Chicken Roulade With Polenta

Setting the mood for a romantic, intimate dinner? This vibrant main course takes less than 10 ingredients and can be whipped up in under an hour.  

Contains

Dairy/Milk

Dairy/Milk

Cookware Used

TurboBlaze™ 6.0-Quart Air Fryer

TurboBlaze™ 6.0-Quart Air Fryer

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Similar Recipes: Prosciutto Wrapped Pork Roulade, Mustard Roasted Chicken Thighs, Honey-Lemon Chicken

Table for Two

We’ll have the chef’s specialty, please, as well as a selection of your finest wines. 

How to Pick Sundried Tomatoes

Usually sundried tomatoes are packed in olive oil. It’s best to use ones that aren’t heavily flavored in other herbs.

Ingredient Swaps

If you cannot find polenta, you can substitute with quick cooking grits. 

Nutrition Information

In the mood for a wholesome, fresh dinner idea? Featuring mozzarella, chicken, fresh basil, sundried tomatoes, and polenta, this flavorful and colorful dish is packed with protein, minerals, and antioxidants.

What to Serve With: Charred Broccolini on Lemony Ricotta With Sourdough Toast, Air Fryer Green Beans With Maple Vinaigrette

Tools needed

Ingredients

Chicken Roulade

Polenta

Scale 1x 2x 3x
Yield 4 Serving

Instructions

PREPARE THE CHICKEN

  1. Slice the chicken breast horizontally but not all the way through, then place onto a sheet of plastic wrap. Add an additional layer of plastic wrap on top. 
  2. Pound the chicken breast out with a meat pounder or rolling pin until it is ¼-inch thick. 
  3. Remove the plastic wrap on top and spread half of the basil leaves and sundried tomatoes across the pounded chicken breast. 
  4. Lay 3 slices of mozzarella cheese vertically at the far-left edge of the pounded chicken breast. 
  5. Thread twine under and over then tie a double knot. Cut off the excess twine then repeat 3 more times. 
  6. Repeat the process with the other chicken breast. 

COOKING CHICKEN AND POLENTA

  1. Coat the chicken roulades with oil spray and season with Italian seasoning, salt, and pepper. 
  2. Place the crisper plate into the air fryer basket. 
  3. Select the Preheat function, adjust temperature to 375°F, then tap Start/Pause. 
  4. Place the chicken roulades onto the preheated crisper plate. 
  5. Select the Roast function, adjust temperature to 375°F and time to 22 minutes, then tap Start/Pause. 
  6. Remove when golden brown. Cover with aluminum foil and let rest for 5 to 10 minutes. 
  7. Place polenta, chicken broth, and milk into a medium sauce pot and heat on the stove over medium heat. 
  8. Whisk and break up polenta then cook until mixture is smooth. 
  9. Assemble by spooning polenta onto a plate, Parmesan cheese, a drizzle of extra-virgin olive oil, and black pepper. Slice the chicken roulades, and place half of a roulade on top of the polenta, then serve. You will have leftover polenta and chicken roulade.  

Chef Notes: You can rehydrate leftover polenta with more chicken stock and milk the next day.

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Nutrition

SERVING SIZE: 1 CALORIES: 459 PROTEIN: 39 g CARBOHYDRATES: 17 g FAT: 25 g FIBER: 3 g SATURATED FAT: 7 g CHOLESTEROL: 111 mg SODIUM: 626 mg 

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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Dinner Chicken Air Fryer

originally published on  Feb 06, 2025 (last updated  Mar 16, 2025)

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