Involtini is an Italian word for stuffed or rolled meat or seafood. Where possible use organic and/or free range chicken-it has a superior taste & texture.
Preheat the oven to 180 degrees.
Grill the capsicum until the skin is blackened and blistered. Allow to cool and then peel of the skin & discard seeds.
Lay the chicken on a flat board & using the flat surface of a meat mallet or rolling pin pound the chicken until it is about 1/4 of a cm thick all over.
Combine the mozzarella, herbs, umeboshi and cracked pepper together in a bowl. Slice the capsicum and arrange it evenly over the flattened chicken pieces.
Spoon the mozzarella across the width of the chicken & roll the pieces up.
Secure with string or toothpicks.
Heat a frypan with 2 tsp of olive oil & brown the involtini for 3-4 minutes on each side. Transfer to a baking tray and cook for a further 12-15 minutes. Serve with a salad or veggies.
Makes 4 servings
| Prep Time: | 25 mins |
| Cooking Time: | 20 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1471 kj |
| Calories | 352 kcal |
| Fat | 18 g |
| Saturated Fat | 7 g |
| Total Carbohydrate | 1 g |
| Total Protein | 45 g |
| Fibre | 1 g |
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