“Mozzarella Stuffed Chicken Rollatini with Sun-Dried Tomato Pesto – A Keto Delight!”
Indulge in a delightful fusion of flavors with this Keto-friendly Mozzarella Stuffed Chicken Rollatini recipe, complete with sun-dried tomato pesto and served on a white background. This high-fat Italian dish is sure to impress at dinner parties or family gatherings!
Allergens
Nuts (Pine nuts), Dairy (Mozzarella and Parmesan cheese)
Ingredients
- 6 large boneless, skinless chicken breasts
- 12 oz fresh mozzarella cheese, thinly sliced
- 1 cup sun
- dried tomatoes, chopped
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper. Place them between two sheets of plastic wrap and pound until 1/4 inch thick.
- In a food processor, combine sun dried tomatoes, basil leaves, pine nuts, olive oil, and Parmesan cheese. Process until smooth. Set aside.
- Lay out the pounded chicken breasts and evenly distribute mozzarella slices on top of each breast.
- Roll up the chicken tightly around the mozzarella, securing with toothpicks if necessary.
- Spread a thin layer of sun dried tomato pesto on a baking sheet lined with parchment paper.
- Place the rollatini seam side down on the pesto and bake for 25 minutes or until cooked through and golden brown.
- Allow to rest for a few minutes before slicing and serving.
Chef’s Insight
This dish highlights the perfect balance of flavors and textures that Italian cuisine is known for. The keto diet principles are elegantly incorporated into this classic recipe, making it accessible to all!
Notes
For a more decadent dish, try adding a drizzle of balsamic glaze over the top.