Keto Italian Chicken Breast Roulade
Servings: 2
Succulent chicken breast smothered with Italian pesto and wrapped in prosciutto. A simple but divine dish.
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Equipment
Ingredients
- 2 chicken breast fillets 350g
- 8 slices prosciutto crudo 150g
- 120 g Genoese pesto (or opt for the QK pesto recipe)
- ½ TBSP extra virgin olive oil
- 2 sprigs fresh rosemary
Instructions
- butterfly fillets by slicing across horizontally almost to the opposite end (see video in post above); open them up, place them between two sheets of cling film and pound them lightly with a meat mallet to flatten them as evenly as you possibly can.
- pre-heat oven to 190°C static.
- lay 4 overlapping slices of prosciutto over a sheet of cling film, place one butterflied fillet on top and coat with 60g pesto; roll tightly, using the cling film to help lift and shape the roll and tucking the sides in as you roll.
- do the same for the other fillet.
- lightly brush the rolls with extra virgin olive oil, and place them (seal down) in a foil-lined, square (24cm/9.5") roasting pan with rosemary sprigs on top.
- roast for 25 minutes or as long as needed for the internal temperature to reach 75°C (I use a probe thermometer).
- serve immediately, drizzled with the roasting juices.
Notes
If made in advance (up to 3 days), cut into slices and pour all the roasting juices over them, cover with cling film, refrigerate and re-heat when needed.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1roulade | Calories: 817kcal | Carbohydrates: 1.7g | Protein: 69g | Fat: 59g
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