So, you know I am a fan of stuffing things inside chicken breasts!
Hopefully you enjoyed my “Stuffy Stuff Chicken” recipe a while back.
This one is SO simple to make and everyone around the table will have happy tummies! I also love that it can be adapted to suit any dietary restrictions! There is a little bit of sweetness from the sun-dried tomatoes and the savory taste of fresh basil paired together makes your taste buds do a little happy dance!
As I stress in all my recipes, if there is an ingredient you can’t have, you can probably leave it out. I remember back in the day when I would read a recipe, see an ingredient I couldn’t have or didn’t like and just dismiss it…I didn’t even give it a chance because honestly, I really didn’t think about omitting or swapping it out for something else. When I went gluten free things changed as there wasn’t much available in the stores {and what they had was a tasteless, empty calorie filled plate of nothingness!} and I needed to make more recipes work for me. I found out quickly that adapting a recipe is super easy and that it’s fun to experiment.
So, roll up your sleeves and get the skillet sizzling because these roll-ups are going to be a hit!
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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- 3 Chicken Breasts Large & thick ones
- 3/4 cup Almond flour Fine flour. Do not use almond meal. *see notes
- 1 Egg
- 2 tsp water
- 1/2 cup Basil leaves-Fresh Chopped
- 1/2 cup Spinach Chopped- no stems
- 1/2 cup Sun-dried tomatoes Chopped {packed in olive oil}
- 1 cup Almond Ricotta Cheese Kite Hill {or use regular ricotta if you eat dairy}
- 2 cloves garlic Minced
- 1 tsp Sea salt Fine
- 1/2 tsp Pepper Fine ground
- 1/4 cup olive oil
Ingredients
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- Cut chicken breasts in 1/2 length wise. Pound out chicken breasts- thin but not breaking since you have to roll them
- Whip egg with water and toss chicken in mixture to thoroughly coat
- Mix Almond "cheese" with sun-dried tomatoes, basil, spinach, garlic, salt and pepper
- Divide cheese between 6 chicken breast halves leaving a 1/2 inch on all sides {you don't want all the yumminess oozing out the sides}
- Roll up the chicken breasts and secure with a toothpick or two
- Dredge in almond flour {they just need to be lightly dusted}
- Heat skillet over medium heat and add olive oil
- Add chicken breasts and cook for about 2 minutes, turn slightly and cook for 2 minutes more...do this until all sides of your roll-up have cooked slightly. {usually takes about 4 turns}.
- Turn down the heat to low and put lid on for 5 minutes {this helps cook the center of the chicken}. Remove lid, turn the chicken once more and cook for 3-5 minutes until cooked through. You can use a meat thermometer if you prefer.
Serving Suggestions:
- Serve over Zoodles {aka zucchini noodles} or over gluten free or wheat noodles if your diet allows. Top it with your favorite pasta sauce.
- Serve alongside baked or grilled veggies such as; Eggplant, Zucchini, Asparagus or Broccoli
- Serve over risotto {if gluten isn't your enemy}
- Substitute real ricotta cheese if dairy isn't an issue for you
- If you want to up the wow factor or protein serving even more you can add 1/2 cup of diced prosciutto. If you do that, you'll certainly want to cut the salt back to a 1/4-1/2 tsp in the recipe since prosciutto is inherently salty.
Let me know how you enjoyed them or swapped out any ingredients to make it work for you!
Can’t wait to try this!
Let me know if you do! I always love feedback! I’ve made many variations of it.