Craving pizza this weekend? Try this healthy alternative
Pizza-Stuffed Chicken Roll Ups
Olive oil spray (such as Bertolli) or a mister
2 8-ounce boneless, skinless chicken breasts
1/4 teaspoon kosher salt
1/2 cup shredded part-skim mozzarella
8 slices turkey pepperoni
8 slices white button mushroom
1/4 cup almond flour with italian spices to taste (~1/2 to 1 tsp)
2 tablespoons freshly-grated Parmesan cheese
1/2 tablespoon olive oil
1 tablespoon fresh lemon juice
1/4 cup marinara sauce homemade or store-bought(make sure sugar is low) *I liked mine with more sauce but it will add a little bit more carbs
8 thin slices red onion (optional)
2 tablespoons finely chopped green bell pepper
Preheat the oven to 450°F. Line a rimmed baking sheet with foil or parchment and spray with oil.
Halve each chicken breast horizontally to create 2 cutlets. Cover with a piece of wax paper and lightly pound to a 1⁄4-inch thickness. Season with the salt and pepper.
Lay the chicken cutlets on a work surface and top each piece, in the center, with 1 tablespoon mozzarella, 2 slices pepperoni, and 2 slices mushroom. Loosely roll each one up and set them seam side down.
In a bowl, combine the bread crumbs and Parmesan. In a second bowl, combine the olive oil, lemon juice, and pepper to taste. Dip a chicken roll-up into the oil mixture, then in the bread crumb mixture. Place it seam side down on the prepared baking sheet. Repeat with the remaining chicken. Lightly spray the roll-ups with oil.
Bake until the chicken is nearly done, about 20 minutes. Remove the baking sheet from the oven. Top each roll-up with 1 tablespoon marinara, 1 tablespoon mozzarella, 2 slices red onion, and 1-1⁄2 teaspoons bell pepper. Bake until the cheese is melted and the sauce is hot, 4 to 5 more minutes. Serve immediately.
Nutritional Information for this recipe: PER SERVING 1 chicken roll-up
FAT 9 g
SATURATED FAT 3.5 g
CHOLESTEROL 87 mg
CARBOHYDRATE 4 g
FIBER 1.5 g
PROTEIN 31 g
SUGARS 2 g
SODIUM 551 mg