I saw this recipe– or a similar one, anyway– on The Chew last week. It seemed like an easy low carb, grain free fix, and indeed it was.
My chicken breasts were ridiculously large (they weren’t organic, so that’s likely why), so my rollatinis were absolutely enormous. These would work best with a 4-6 oz. breast for each one, pounded super thin. I’d estimate my chicken breasts were about 12 ounces each, if that helps.
This dish is really, really messy to make. Be prepared to wash your hands at least a dozen times! That said, it’s really fun to make, and the results are absolutely delicious. This is a great dish if you’re having company over as it looks as pretty as it tastes.
Don’t forget to remove the toothpicks before you dig in. They can be really easy to forget!
Crispy Chicken Rollatini
- 4 boneless, skinless chicken breasts, pounded very thin (approx. 4 – 6 oz. each)
- 3 T dijon mustard
- 1 T honey or honey substitute
- 8 slices of deli ham (use a sugar-free variety–I used uncured Virginia ham)
- 8 slices of thinly-sliced Swiss or provolone cheese
- 16 stalks of petite (thin) asparagus
- 1 cup crushed pork rinds, plain
- 1/4 cup grated parmesan cheese
- 2 eggs, beaten
- Coconut oil for pan frying (about 3/4 inch deep)
Nutrition* (1/4th recipe, includes 1 tablespoon retained coconut oil for each serving): 525 calories,
4 g carbs, 1 g fiber (3 g net carbs*), 34 g fat, 52 g protein
*Nutrition information includes honey substitute @ 7 g carbs per tablespoon. If you’re using real honey, your final carb count will be 6 g net carbs per serving)