Chicken, Capsicum and Herb Pesto Involtini

Chicken, Capsicum and Herb Pesto Involtini

Chicken, Capsicum and Herb Pesto Involtini

Prep Time

20 minutes

Cook Time

30 minutes

Serves

4 people

Involtini is an Italian word for stuffed or rolled meat or seafood. Where possible, use organic or free range chicken as it has a superior taste & texture. This recipe is gluten-free, low carb, low GI, low sugar, and wheat free.

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Ingredients

  • 1 capsicum red, large
  • 680 grams chicken breast
  • 1 cup herbs, mixed, fresh
  • 1 cup mozzarella, grated
  • 2 teaspoons umboshi plum vinegar
  • Cracked black pepper
  • 1 teaspoon olive oil

Preparation

  • 1 Preheat the oven to 180 degrees.
  • 2 Grill the capsicum until the skin is blackened and blistered.
  • 3 Allow to cool and then peel of the skin & discard seeds.
  • 4 Lay the chicken on a flat board & using the flat surface of a meat mallet or rolling pin pound the chicken until it is about 1/4 of a cm thick all over.
  • 5 Combine the mozzarella, herbs, umeboshi and cracked pepper together in a bowl.
  • 6 Slice the capsicum and arrange it evenly over the flattened chicken pieces.
  • 7 Spoon the mozzarella across the width of the chicken & roll the pieces up.
  • 8 Secure with string or toothpicks.
  • 9 Heat a frying pan with 2 teaspoons of olive oil & brown the involtini for 3-4 minutes on each side.
  • 10 Transfer to a baking tray and cook for a further 12-15 minutes.
  • 11 Serve with a salad or veggies.

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