Fontina Chicken Roulade
Buttered Roasted Carrots
Ingredients
- ¾ cup shredded fontina cheese (or use mozzarella)
- 3 oz cream cheese, softened
- ¼ cup sun-dried tomatoes in oil, drained, chopped, and patted dry
- 2 Tbsp chopped fresh parsley
- 3 green onions, chopped
- ½ tsp salt
- ½ tsp pepper
- 3 (6-oz) boneless, skinless chicken breasts
- 1 large egg yolk, lightly beaten
- 6 Tbsp panko breadcrumbs
- 1½ tsp olive oil
Instructions
- Preheat oven to 375°F. Mix together fontina, cream cheese, tomatoes, parsley, green onions, salt, and pepper.
- Pound chicken to ¼-inch thickness in a plastic bag using the heel of your hand or a meat mallet. Spread cheese mixture over chicken; roll up, securing with toothpicks.
- Place egg yolk in a shallow bowl; place breadcrumbs into a separate shallow bowl.
- Dip chicken in egg and then breadcrumbs before placing on a foil-lined rimmed baking sheet. Drizzle with oil. Bake 30 to 35 minutes or until done.
Side Dish Ingredients
- 1½ cups baby carrots
- 2 Tbsp butter, melted
- 2 Tbsp chopped fresh parsley
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 375°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer. Bake 12 to 14 minutes or until tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
504
|
97
|
601
|
| Fat (g) | 28 | 8 | 36 |
| Sat. Fat (g) | 13 | 5 | 18 |
| Protein (g) | 50 | 1 | 51 |
| Carb (g) | 13 | 7 | 20 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 814 | 107 | 921 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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