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Sun Dried Tomato Pesto Chicken Roll Ups

March 20, 2017

I suppose my followers are going to be the ones who hold me accountable, like when I post a tantalizing photo of something I just made up, and claim I will 'post the recipe soon' and never post the recipe, only to be asked again "where is the recipe?"

 

I apologize.  I much prefer to be in the kitchen, creating something new, with hands dirty than writing about something I already made. (It's made, so it's practically old news to me already - - I know, that's not really fair to all of you!)

 

So, here's a recipe I made up a few weeks back when I was going to a friend for Shabbos lunch and wanted to bring something different.  The recipe for the pesto is an awesome one I have been using for years - I have used it to spread over chicken, on zoodles, and its AMAZING as a shabbos lunch dish over cold pasta (gasp! yes, those delicious carby white things) with chicken. When I serve it as a pasta or zoodle dish, I roast a bunch of pine nuts, and sprinkle them on top (because it's pretty, and who doesn't love pine nuts?)

 

 

SUNDRIED TOMATO PESTO

 

Ingredients:

 

17oz sun dried tomatoes (in the herbs and oil!) -- I buy a brand like Bella Sun Luci

1 C fresh basil 

3 cloves fresh garlic

1/4 C pine nuts

3 Tbsp chopped fresh white onion

1 1/2 Tbsp balsamic vinegar

1 Tbsp tomato paste 

1/4 C crushed tomatoes (or about 7 cherry tomatoes)

1/8 C dry red wine (this can be omitted if you do not have any, or do not want to use wine)

1 Tbsp salt 

1/8 tsp black pepper

(optional, if not using it for meat: fresh grated parmesan cheese)

 

Directions:

 

In a processor, combine all ingredients above and blend until a smooth paste is formed

 

 

CHICKEN ROLL UPS

 

Ingredients:

 

Sun dried tomato pesto

8 thinly pounded boneless skinless chicken breasts 

Salt, pepper, and garlic powder to taste 

 

2 C almond flour

1 Tbsp garlic powder

1 Tbsp dried basil

1 Tbsp dried oregano 

1 tsp thyme

1 tsp rosemary 

2 eggs

16 toothpicks  

olive oil (garlic infused, if you have it)

 

Directions:

 

Preheat the oven to 375 F

Pound chicken breasts thin, and generously season with fresh seat salt, ground pepper, and garlic powder

Combine almond flour with the garlic powder, basil, oregano, thyme and rosemary - mix well

Using a spoon, evenly disperse the pesto onto the chicken breasts (about 1 Tbsp per breast) and spread it along the piece of chicken, leaving a 1/4 inch or so on the side with no pesto

Roll chicken up, starting on side and tucking in as you go - and secure with two toothpicks across the top at the fold

Mix two eggs in a bowl

Gently dip the chicken rolls unto the egg mixture, and then the breadcrumbs and place onto an oiled baking pan with sides

Bake for 30 minutes, remove from oven and gently spoon any of the "sauce" in the pan (or olive oil if there is no sauce) onto the chicken to coat it and moisturize it

Bake for an additional 30 minutes

 

Enjoy!

 

 

 

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