Prep 20 mins, cook 20 mins. Serves 4 (GF) (Low Carb)
- 180g lupin flakes
- 4 small chicken breasts
- 2 lightly beaten eggs
- 100g rice flour (or gluten free flour)
- 8 tbsp finely chopped kale or spinach
- 8 tbsp sliced pitted Kalamata olives
- 6 tbsp finely chopped semi sun dried tomato
- 8 tbsp crushed pistachio nuts
- 8 tbsp of either grated Mozarella, Parmesan or Feta cheese
- Garlic powder, Salt & Pepper to taste.
- Preheat oven to 200°C
- Mix together the kale, olives sun dried tomato, pistachios and cheese combining well.
- Butterfly one whole chicken breast then with a layer of cling film, thin it out using a meat mallet (tenderizer). Be careful not to over pound as the chicken meat will rip.
- Sprinkle garlic powder, black pepper and salt over the entire chicken breast. Depending on how big the chicken breast is start arranging each ingredient length ways across the chicken at one end, you may need more or less depending on size! Be careful not to overfill
- Start to roll the chicken gently. Tuck the sides in as you roll and secure the chicken with toothpicks. A few holes here and there it is ok! Just ensure you handle the chicken gently while coating.
- Prepare a dish with some rice flour, another dish with the beaten eggs (2 eggs will coat 4 rolled chicken breasts) and another dish with lupin flakes. You can add some garlic powder, pepper and salt to the flakes if you wish.
- Roll each chicken in the rice flour. Dust off excess before coating with beaten egg mixture. Transfer into bowl and coat with Lupin flakes.
- Prepare a sautee pan over medium heat with enough olive oil to coat the bottom of the pan. Fry off each involtini on both sides until they are golden brown. Be gentle when turning them in the pan. Transfer into a hot oven to finish cooking.
- Cook for approx 10-15 min or until chicken is firm and runs clear juice when pierced.
- Let the chicken sit for few min before slicing.
- This can be served with roasted potatoes or and a garden salad
The perfect dish for Spring & Summer nights!