Chicken rollatini is easier to make than it looks. This version is stuffed with spinach, feta, and sun-dried tomatoes and coated with almond flour.
I’ve been following Prevention RD for awhile and had the pleasure of reviewing Nicole’s first cookbook, Everyday Healthy Cooking, and was excited to get my hands on her second installment, Cooking and Baking with Almond Flour. Although I do not have a gluten allergy/intolerance I do have some close friends who are and I find myself playing with almond flour more often. In her newest cookbook, Nicole provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks. Recipes include honey-almond granola clusters, banana nut waffles, caprese quinoa bake with balsamic reduction, cranberry pumpkin bread, meyer lemon–raspberry cupcakes, key lime pie bites, and many more.
Similar to her first cookbook, Nicole also includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.
And guess what? I’m also giving away a copy of her cookbook to one lucky reader! Enter using the Rafflecopter located at the end of this post.
The first recipe I tried was the lemon bars. I was super excited because I have never made regular lemon bars, let alone gluten-free. Unfortunately the crust floated to the top when I poured the filling over it and although it still tasted wonderful it was not very pretty. I’m not entirely sure what I did wrong except maybe I did not bake the crust long enough.
The second recipe I tried is the one I am sharing with you. Chicken breasts are stuffed with spinach, feta, and sun-dried tomatoes then coated with an almond flour-Parmesan mixture. It was a no-fail recipe both in execution and flavor. I am a huge fan of nut-crusted chicken and the nutty flavor that it adds – so much better than regular bread crumbs.
One year ago: Lighter Chicken Parmesan
Two years ago: Chicken Gnocchi Soup
Three years ago: Apple Butter Granola
SPINACH AND FETA CHICKEN ROLLATINI
2 tsp olive oil, divided
2/3 cup almond flour
2 Tbsp grated Parmesan cheese
4 oz. fresh spinach
2 whole sun-dried tomatoes packed in olive oil, drained and chopped
1 oz. feta, crumbled
1 egg, lightly beaten
1/8 tsp salt and pepper
3 boneless, skinless chicken breasts, pounded to 1/4 to 1/2-inch thickness
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil and set aside.
- Heat 1 teaspoon of the oil in a skillet over medium heat. Once hot, add the almond flour and stir to distribute oil through flour. Brown for 4-5 minutes, stirring often to avoid burning. Once browned, transfer to a shallow bowl and allow to cool. Add the Parmesan and stil well; set aside.
- Heat remaining teaspoon of oil in the same skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes, stirring often. Add the sun-dried tomatoes and stir. Remove from heat and stir in the feta.
- In a shallow bowl whisk together the egg, salt, and pepper.
- Arrange 1/3 of the spinach mixture onto each chicken breast and lightly press to help hold together. Roll chicken, starting at one end. Carefully dip into egg and rotate to coat. Next, roll the chicken in the almond flour mixture and arrange on baking sheet.
- Bake for 20-25 minutes or until chicken it cooked through. Serve hot.
Source: Prevention RD’s Cooking and Baking with Almond Flour by Nicole Morrissey.
Disclosure: I was provided with 2 complimentary copies of this cookbook, one for review and one to giveaway, from Skyhorse Publishing, Inc. I was not compensated for this post. All thoughts and opinions are my own.
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