Keto Chicken Roulade Recipe with Low Carb Spinach Basil Pesto
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Keto Chicken Roulade Recipe with Spinach Basil Pesto [Low Carb, Gluten Free, Sous Vide]

Spinach-basil pesto wrapped in perfectly cooked sous vide chicken breast
Course Dinner, Main Course
Cuisine American, French
Special Diet Gluten-Free
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 Servings
Calories 213kcal
Author Tasha Metcalf

Ingredients

  • 2 chicken breasts large, raw, boneless, skinless
  • 1 1/2 cups fresh basil leaves
  • 1/3 cup spinach frozen & thawed
  • 1/4 cup Parmesan fresh, finely grated
  • 1/4 cup olive oil
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper ground
  • Additional salt to taste

Instructions

  • Prepare sous vide water bath at 140 degrees Fahrenheit.
  • Butterfly two chicken breasts.
  • Place chicken breast between two sheets of plastic wrap. Using flat side of meat tenderizer, flatten chicken down to 1/4 inch thickness.
  • For the pesto, combine basil, spinach, Parmesan, olive oil, garlic, and salt in a food processor or blender. Pulse and scrape down sides to ensure all ingredients are thoroughly incorporated.
  • Divide the pesto mixture between the two butterflied chicken breasts. Evenly distribute mixture on top of each breast.
  • Roll up the chicken breast, starting at the narrowest edge and fold over like a jelly roll, enclosing the pesto as you go.
  • Roll chicken roulade in multiple layers of plastic wrap (10-15) and secure each end by tightly twisting.
  • Place chicken roulade in sous vide water bath for 1.5 hours.
  • Remove chicken roulade from water bath and remove plastic wrap.
  • Place chicken roulade under the oven broiler on high for several minutes to get a golden color on the outside.
  • Let meat rest 5-10 minutes and slice into 1-inch pieces to serve.

Nutrition

Calories: 213kcal | Carbohydrates: 1g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 749mg | Potassium: 249mg | Vitamin A: 775IU | Vitamin C: 3.2mg | Calcium: 93mg | Iron: 0.7mg