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Home » Recipes » Main Meals » Poultry » Chicken Rollatini with Arugula Pesto

Chicken Rollatini with Arugula Pesto

July 29, 2012 by Chef Dennis Littley 20 Comments

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How to make Chicken Rollatini

It’s no secret that the way to reach your golden years is to take care of your body. Well after many years of overindulging, I’m beginning to think it’s time to belly up to the bar (pardon the pun) and try to amend some of my eating habits. I know it’s not going to happen all at once, you don’t just give up heavy cream and butter cold turkey. But I think it’s time to start cutting back.

Lisa and I have been talking about it (me eating healthier) since we’ve decided to make the move to Florida when we retire. She wants to make sure I’m still alive when we go, and I do understand that after all, I do all the cooking and shopping. (I know that’s not the only reason, let’s just say she has gotten used to having me around)

arugula pesto with pistachio's and kelapo coconut oil

For my first foray into the wonderful world of coconut oil, I wanted to do something a little different…..something you could sink your teeth into. I tested a few of my recipes, checked how the coconut oil reacted and found it to be a most resilient product.

So far so good! From my restaurant days I chose a simple dish of Chicken Rollatini. I had served it as an appetizer and a main dish, and my stuffing of choice had been a basil pesto and toasted pine nuts. For this dish, I used arugula for the green in my pesto, and keeping with the green theme I went with pistachios instead of pine nuts.

arugula pesto with pistachio's and kelapo coconut oil

The coconut oil worked just as well as olive oil in my pesto, even using it in its solid form. It had no aftertaste and the nutty flavor of the arugula still shone through! I did want to add some cheese to the dish, but I didn’t want to use Romano with these flavors. Instead, I opted to use Gorgonzola crumbles, and my friends it was a good decision.

I decided to add the Gorgonzola crumbles after applying the pesto to the chicken breast. This kept my pesto a vibrant shade of green and allowed the arugula to maintain its flavors as the cheese slowly melted into a creamy texture.

The aroma was heavenly as the chicken finished baking, and the results were delicious! If you enjoyed this recipe you might also like my Chicken Taco Cups.

arugula pesto with pistachio's and kelapo coconut oil

If you’ve tried my Chicken Rollatini recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

arugula pesto with pistachio's and kelapo coconut oil
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5 from 3 votes

Chicken Rollatini

You're going to love my Chicken Rollatini stuffed with an arugula pesto (made with coconut oil) and gorgonzola cheese crumbles. Simply Delicious!
Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Entree
Cuisine: American
Keyword: chicken rollatini, healthy chicken dish
Servings: 3
Calories: 477kcal
Author: Chef Dennis Littley

Ingredients

Pesto

  • 1 cups bunch- about 3 of arugula leaves
  • 1/4 cup salted pistachio's
  • 2 tbsp coconut oil
  • 1 clove garlic peeled

Chicken Rollatini

  • 12 ounces thinly sliced boneless skinless chicken breasts 6 pieces
  • 3 tbsp gorgonzola crumbles
  • 1/2 cup seasoned bread crumbs
  • 2 tbsp Extra Virgin Olive Oil

Instructions

Pesto

  • Clean and wash your arugula leaves, pat dry in paper towels
  • In the bowl of your food processor, add the arugula, garlic clove and pistachios. Pulse until fully blended and finely chopped.
  • Add Coconut Oil, and pulse until well blended

Chicken Rollatini

  • Rinse chicken breasts and pat dry with paper towels.
  • Lay breasts flat on cutting board and add about a tablespoon of the arugula pesto on each piece and spread it evenly on one side of the breast, staying away just a bit from the edges.
  • Top with Gorgonzola crumbles.
  • Roll breasts starting at the smaller end until completely rolled up.
  • Dredge finished breast in breadcrumbs to get a light coating.
  • Heat the pan and add olive oil
  • Saute breast seam side down first, then as you turn them, allow them to touch so they do not come unrolled.
  • Saute each side until they are golden brown.
  • Place finished breasts in a baking dish and bake at 350 degrees for 10-12 minutes.
  • **Be careful not to overcook the breasts, leaving them in the oven to long will dry them out and all of the coconut oil will drain off.
  • Serve with sides of your choice

Notes

*if you feel better drizzling the coconut oil in the pesto, you can heat it up first, but it really doesn't make much of a difference.

Nutrition

Calories: 477kcal | Carbohydrates: 17g | Protein: 32g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 596mg | Potassium: 629mg | Fiber: 2g | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 3.5mg | Calcium: 138mg | Iron: 1.9mg

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About Chef Dennis

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Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

Reader Interactions

Comments

  1. Michael Toa

    August 01, 2012 at 12:36 pm

    Hi Chef! What a beautiful – and healthy – dish. I just adore all the colours. They’re so vibrant and inviting. And pistachios in pesto instead of pine nuts sounds fab. Must try that next time. Hope you are keeping well.

    Reply
  2. claire @ the realistic nutritionist

    July 31, 2012 at 3:20 pm

    This looks absolutely incredible!!

    Reply
  3. nicole @ I am a Honey Bee

    July 31, 2012 at 1:06 pm

    it was so great to meet you this past weekend!
    Can’t wait to try coconut oil one day.

    Reply
  4. Kimby

    July 31, 2012 at 9:21 am

    Chef Dennis, I hear ya on the cutting back thing… heavy cream and butter have been “staples” for me, too. But, it sounds like you’ve discovered a great alternative and I’m curious to try it. Your Chicken Rollatini is proof positive that you don’t have to sacrifice flavor for healthful eating!

    Reply
  5. [email protected]

    July 31, 2012 at 6:27 am

    Hi Chef Dennis, I have awarded you the Illuminating Blogger Award. You truly illuminate our world.

    http://www.thelady8home.com/2012/07/30/how-green-is-my-valley-an-illumnating-award-and-winner-of-blue-ribbon-challenge/

    Reply
  6. anna

    July 31, 2012 at 12:24 am

    i love coconut oil! and that is a very intriguing pesto! love the addition of pistachios.

    Reply
  7. Lynn

    July 30, 2012 at 7:03 pm

    Wouldn’t have though of using coconut oil instead of olive in pesto. Love it! I’ve been using a splash of coconut oil when scrambling eggs. I think your pesto on top would be very nice. Look forward to hearing more about your coconut oil ( and healthier eating) adventures 😉

    Reply
  8. [email protected]

    July 30, 2012 at 11:47 am

    In India, the southern cuisine is almost completely based on cooking in coconut oil. And they taste so fabulous. I have never been able to successfully create a coconut oil dish, but this looks heavenly!

    Reply
  9. Betty Ann @Mango_Queen

    July 30, 2012 at 9:43 am

    This is a great recipe & the photos are simply mouthwatering. I’m glad you discovered coconut oil and its benefits. I’ve used coconut oil ALL MY LIFE and actually grew up with it also as a “beauty aid”. You’d be amazed ! Thanks for sharing this. It was great to connect with you again this weekend at The Big Potluck, Chef Dennis!

    Reply
  10. torviewtoronto

    July 30, 2012 at 9:32 am

    looks wonderful delicious combination of flavours

    Reply
  11. RavieNomNoms

    July 30, 2012 at 8:42 am

    This looks fantastic chef!!

    Reply
  12. Jessica | Oh Cake

    July 30, 2012 at 8:24 am

    I really didn’t know coconut oil was that healthy for you! I will definitely need to do my homework as we’re trying to eat better over here, too. All the flavors sound fantastic together!

    Reply
  13. Kayle (The Cooking Actress)

    July 30, 2012 at 8:22 am

    I’ve recently fallen in love with coconut oil, and I love how creatively you used it here! This looks absolutely delicious.

    Reply
  14. Mary

    July 30, 2012 at 8:49 am

    I cook with coconut oil almost every day and I love it. Some varieties are completely flavor and odorless and I love that for some recipes and others leave a fantastic hint of coconut flavor and fragrance. Way to go with yet another fantastic recipe! I hope the potluck with fun this past weekend. I can hardly wait to start hearing about it!

    Reply
  15. Lea Ann (Cooking on the Ranch)

    July 30, 2012 at 7:37 am

    She’s right, it would be nice for you to be alive when you go to Florida. (had to chuckle) And this post is just a couple days late. I just threw out a good portion of a clam shell of arugula thinking I had gotten my money’s worth and not knowing what else to do with it. Next time, I’ll make pesto. And, I have coconut oil in my fridge because someone told me it was great for popping popcorn. I’ll really enjoy your posts and learning more about it. And so interesting that there’s an EV version. This chicken dish looks wonderful Chef.

    Reply
  16. Paula @ Vintage Kitchen

    July 30, 2012 at 8:13 am

    Every starting-to-wilt arugula leaf gets made into pesto at my house. This is a good alternative to the pasta and pesto dinner. Your second paragraph had me laughing out loud!

    Reply
  17. Laura (Tutti Dolci)

    July 29, 2012 at 11:18 pm

    This dish looks so delicious, Chef. I love the arugula pesto and all the fresh veggies you incorporated. Like Jen, I’ve used coconut oil in desserts but never a savory dish. Must try!

    Reply
  18. Jen @JuanitasCocina

    July 29, 2012 at 8:35 pm

    I love cooking with coconut oil. I use it as a substitute for butter in a lot of my baked goods. But, I’ve never went savory. Can’t wait to try this out!

    Reply
  19. Brian @ A Thought For Food

    July 29, 2012 at 8:13 pm

    I’ve just started cooking with coconut oil and I love it. This looks lovely, Dennis!

    So great seeing you this weekend!

    Reply

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