Chicken Roulade

This was my spin on an Against All Grain recipe. It was not too difficult, and everyone liked it. It’s also “pretty”.

IMG_3046

Ingredients:

  • 4- large chicken breasts with “tenders” removed (it’s the little flap hanging off)
  • 1/4 cup pesto
  • 1/4 cup sun dried tomatoes
  • 6 slices of prosciutto
  • 1/2 cup paleo breadcrumbs (don’t worry, they’re crazy easy)–optional
  • toothpicks

Method:

Preheat the oven to 350 degrees. On a flat surface, pound the chicken to approximately 1/4 inch thickness. Smear a thin layer of pesto over each piece of chicken, add approximately 1 Tbsp sun dried tomato to each piece, but space them out. Add a layer of prosciutto over the top. Roll the chicken and secure with toothpicks. Sprinkle (or roll) chicken with the breadcrumbs. Bake for approximately 30 minutes. Using a thermometer is recommended. Remove the chicken once it reaches 155 degrees, and allow it to rest for 5-10 minutes.  Slice and enjoy.

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