Keto Chicken Roulade With Spinach And Mozzarella Recipe

About this recipe

This keto-friendly chicken roulade is stuffed with baby spinach, mozzarella, and smoked salmon, then paired with roasted red peppers for a flavorful and satisfying dinner option.

Ingredients

• 25 g Parsley
• 100 g Kale Leaf
• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 1 pack (500 g) Go Mozzarella Dice
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 100 g Garlic - Single Clove
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 50 g Dhani Pure Black Pepper Whole

Instructions

1. 1. Preheat the oven to 400°F. Brush the red peppers with 1 tbsp olive oil, place them in a roasting pan, and roast for 30 minutes, adding the garlic cloves to the pan after 15 minutes. Remove from the oven, cover with aluminum foil, and let cool for 20 minutes. Peel the skin off the peppers and slice them into strips.
2. 2. Place the chicken breasts between two sheets of plastic wrap and pound them with a rolling pin until about 1/4 inch thick. Season both sides with salt and black pepper.
3. 3. Lay 1/4 of the mozzarella and 1/4 of the kale on each chicken breast. Roll each chicken breast tightly and secure with toothpicks.
4. 4. Heat 2 tbsp olive oil in a large pan over medium heat. Sear the chicken roulades on all sides for about 10 minutes, ensuring they are cooked through. Remove the roulades from the pan and let them rest for a few minutes before slicing into 3/4 inch pieces.
5. 5. Add the roasted red pepper strips to the same pan and cook for 3 minutes. Stir in the chopped parsley and season with salt and black pepper to taste.
6. 6. To serve, divide the roasted peppers among four plates, top with the sliced chicken roulades, and garnish with additional parsley if desired.