While the name may be daunting, we guarantee this recipe is anything but. With a classic tomato-basil pairing, this dish is an exciting twist on a crowd favorite. The dressing keeps the chicken tender during the baking process and the almond flour adds great texture.
Ingredients
Servings 4
- 2 lb boneless skinless chicken cutlets, pounded thin
- 1 cup bottled Italian dressing
- 1 1/2 cups almond flour
- Salt
- Pepper
- 2 cups diced beefsteak tomatoes
- 1/4 cup chopped basil
- 2 eggs lightly beaten
- Extra-virgin olive oil
- 2 tablespoons oil
- 1/2 onion diced
- 3 cloves garlic minced
- 1 cup peeled and diced potato
- 1 15-oz can chickpeas, rinsed and drained
- 1 cup vegetarian broth
- 1 bay leaf
- Salt
- Pepper
GARNISH
- Basil small leaves
Nutritional Facts
Nutrition Facts
Chicken Roulade with Chickpea Mash
Amount per Serving
Calories
1154
% Daily Value*
Fat
74
g
114
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
11
g
Cholesterol
227
mg
76
%
Sodium
1416
mg
62
%
Potassium
1503
mg
43
%
Carbohydrates
55
g
18
%
Fiber
16
g
67
%
Sugar
13
g
14
%
Protein
77
g
154
%
Vitamin A
1052
IU
21
%
Vitamin C
26
mg
32
%
Calcium
279
mg
28
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a resealable bag, marinate the chicken in Italian dressing overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a bowl, combine the almond flour, salt, and pepper; set aside. In a second bowl, mix together the tomatoes and basil. Place beaten eggs into a third bowl.
- Remove the chicken from the bag; discard the marinade. Place the cutlets flat on a work surface. Place a scoop of the tomato mixture on the end of each cutlet; roll up the cutlet.
- Coat the chicken rolls first in the beaten egg and then in the almond flour mixture; place seam-side down on the prepared baking sheet.
- Drizzle with the olive oil and season with salt and pepper. Bake for 25 minutes.
- Turn the oven to broil for the last 1-2 minutes of cooking; broil until the chicken is golden brown.
- Add the oil to a saucepan over medium heat. Add the onion and garlic; sauté for 5-7 minutes. Add the potatoes, chickpeas, broth, bay leaf, salt, and pepper.
- Bring to a boil; cover and simmer until the potatoes are soft, 15-20 minutes. Discard the bay leaf.
- Using an immersion blender, purée to desired thickness.
Plate It!
- Spread the chickpea mash on a plate. Slice the chicken roulades; fan out over mash. Garnish with basil.
Reproduced from "Plated: A Curated Dining Experience" by Elizabeth Mandelbaum and Alyssa Berlin with permission of the copyright holders, ArtScroll/Mesorah Publications, Ltd.
