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I came up with this so I could use some of the masses of basil I have growing right now. It was truly yummy.
PESTO CHICKEN ROLLUPS
(362 calories; 38 g fat; 2 g carbs; 6 g protein)
2Tbl Olive Oil
4 Tbl Fresh Basil
2 Tbl Pine Nuts
1 Tbl Parmesan (I was out of fresh, so used the stuff in a can)
I put all these in a mini chopper and blended till nuts were chopped up small. This is enough pesto for two skinless, boneless chicken breasts. Recipe can be doubled at will.
Pound out 2 skinless, boneless chicken breasts till they're about 3/8" thick. Spread 1/2 of pesto on each breast. Now add 1 Tbl ricotta cheese to each breast. Roll up the breast around the cheese and fasten with toothpicks.
Heat 2 Tbl bacon grease or olive oil in a suate pan. Saute chicken rollups till lightly browned all over. Then transfer pan to preheated 350 degree oven and continue cookie till breasts are done (maybe 10 minutes - the breasts are thin enough to cook quickly).
I used the bacon grease and served mine over a bed of raw spinach. I poured the grease over the spinach and added a bit of balsamic vinegar to make a nice hot spinach dressing.
Total counts for the dish will vary depending on whether you use olive oil or bacon grease; how big your chicken breasts are; and which ricotta you use (they vary).
This was a spur of the moment thing, but I will definitely be making it again soon.