Free Healthy Recipe - Chicken, Capsicum & Herb Pesto Involtini

Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

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Involtini is an Italian word for stuffed or rolled meat or seafood. Where possible use organic and/or free range chicken-it has a superior taste & texture.

1 capsicum red, large
680 grams chicken breast
1 cup herbs, mixed, fresh
1 cup mozzarella, grated
peppercorns black, cracked
2 tsp olive oil

Preheat the oven to 180 degrees.

Grill the capsicum until the skin is blackened and blistered. Allow to cool and then peel of the skin & discard seeds.
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.
Combine the mozzarella, herbs, umeboshi and cracked pepper together in a bowl. Slice the capsicum and arrange it evenly over the flattened chicken pieces.
Spoon the mozzarella across the width of the chicken & roll the pieces up.
Secure with string or toothpicks.
Heat a frypan with 2 tsp of olive oil & brown the involtini for 3-4 minutes on each side. Transfer to a baking tray and cook for a further 12-15 minutes. Serve with a salad or veggies.

Makes 4 servings

Scale recipe to serves

Prep Time: 25 mins
Cooking Time: 20 mins
Ready in: 45 mins

Suitable for:
Dinner, Lunch
See also:
Green Summer Salad
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Nutritional Information - Per Serve
Kj 1471 kj
Calories 352 kcal
Fat 18 g
Saturated Fat 7 g
Total Carbohydrate 1 g
Total Protein 45 g
Fibre 1 g

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