4 Serves
38 Mins
Preheat your oven to 175°C.
Slice each chicken breast lengthwise to create a butterfly shape, then place between sheets of plastic wrap and pound to an even thickness.
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Vitamin E
0 mg / 15 mgVitamin K
29 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
388 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
455 mg / 1,250 mgPotassium
527 mg / 4,700 mgSodium
852 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
32 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a small bowl, combine the chives, Parmesan cheese, and Italian seasoning.
Sprinkle the seasoning mixture over the flattened chicken breasts, then place roasted bell pepper strips and a portion of grated Parmesan cheese at one end of each breast.
Roll the chicken breasts tightly, securing each with a toothpick to prevent unrolling, and arrange them in a baking pan.
Season the rolls with salt and pepper, drizzle with coconut oil, and bake for 20 minutes, turning halfway through, until the chicken is cooked through and golden brown.
25
g95
g20
g
Yemeni
