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


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.

See more from The Food Coach.


  • 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


  • 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.



If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC