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!
Servings: 3
Calories: 477kcal
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