You're going to love my Chicken Rollatini stuffed with an arugula pesto (made with coconut oil) and gorgonzola cheese crumbles. Simply Delicious!
- 1 cups bunch- about 3 of arugula leaves
- ¼ cup salted pistachio's
- 2 tsp grated Romano cheese
- 2 tbsp olive oil
- 1 clove garlic peeled
- 12 ounces thinly sliced boneless skinless chicken breasts 6 pieces
- 3 tbsp gorgonzola crumbles
- ½ cup seasoned bread crumbs
- 2 tbsp Extra Virgin Olive Oil
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 the Romano cheese and pulse
Add the olive oil, in a slow stream as you pulse the mixture until well blended
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.*If you can't thinly cut chicken breasts, slice them in half and pound thin with a meat hammer
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
Calories: 485kcal | Carbohydrates: 18g | Protein: 33g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 571mg | Potassium: 635mg | Fiber: 2g | Sugar: 2g | Vitamin A: 367IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 2mg