Name: Keto Pesto Chicken Roulade Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 2 chicken breasts; 4 slices of proscuitto; 2 Tablespoons (30 ml) ghee; 2 Tablespoons (30 ml) pesto (see recipe below); Salt and pepper, to taste; 1/3 cup (80 ml) olive oil, plus more if necessary; 1.5 cups (50 g) basil leaves; 2 Tablespoons of pine nuts (16 g) (or walnuts); 2 cloves garlic, roughly chopped; 1/2 lemon zest and juice; Dash of salt and pepper

Description

Chicken and pesto roll into one delicious dish.

Ingredients

2 chicken breasts
4 slices of proscuitto
2 Tablespoons (30 ml) ghee
2 Tablespoons (30 ml) pesto (see recipe below)
Salt and pepper, to taste

For the pesto:

1/3 cup (80 ml) olive oil, plus more if necessary
1.5 cups (50 g) basil leaves
2 Tablespoons of pine nuts (16 g) (or walnuts)
2 cloves garlic, roughly chopped
1/2 lemon zest and juice
Dash of salt and pepper

Instructions

Preheat oven to 425 F (220 C).
Cut open a large freezer bag and place the chicken breast in between the 2 plastic sheets.
Roll out the chicken breast or use a meat tenderizer to pound it to 1/8-inch thickness.
Remove the plastic and place 1 tablespoon of pesto and then 2 slices of prosciutto on each pounded chicken breast.
Roll up tightly. You can use plastic wrap to help wrap it up tighter.
Add the ghee into a frying pan on hot and fry the chicken on high heat so that it browns on the outside on all sides. Season with salt and pepper.
Place on a baking tray and bake for 10 minutes until a meat thermometer registers 165 F (74 C).

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 0 g.

Nutrition

Calories: 767
Sugar: 0 g
Fat: 62 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 50 g