Italian · Keto
Pesto Chicken Involtini
Thin chicken breasts rolled around basil pesto and cottage cheese, baked golden and finished with parmesan.
Halal-friendly Easy
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
3g Net carbs
40g Protein
22g Fat
380 Calories
Per serving
Ingredients
- 4 (about 1.5 lbs / 680g) Chicken breasts, thinly sliced
- 4 tbsp Basil pesto
- 1 cup (225g) Cottage cheese, full-fat
- 1/4 cup Parmesan, grated
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 2 tbsp Fresh parsley, chopped
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Method
- Preheat oven to 400°F (200°C). Lightly oil a baking dish.
- If chicken breasts aren't already thin, place between parchment and pound to about 1/4 inch (6mm) thick. Season both sides with salt and pepper.
- In a bowl, mix cottage cheese with minced garlic and 2 tbsp parmesan.
- Spread 1 tbsp pesto over each chicken breast, then spoon cottage cheese mixture along one short edge.
- Roll up tightly from the filled edge and secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear rolls 2 minutes per side until golden.
- Transfer skillet to oven (or move rolls to baking dish). Bake 18-20 minutes until chicken reaches 165°F (74°C) internal temp.
- Sprinkle with remaining parmesan and parsley. Rest 5 minutes, remove toothpicks, and serve.
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