Macadamia Nut Pesto Chicken Caprese Rolls with Roasted Tomato & Macadamia Nut Pesto Zoodles

Macadamia Nut Pesto Chicken Caprese Rolls with Roasted Tomato & Macadamia Nut Pesto Zoodles
Serves:                4-6 Total Time:          35 minutes Ingredients: Pesto:
  • 1 1/2 cups packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Mauna Loa Dry Roasted Chopped Macadamia Nuts
  • 2 cloves garlic, peeled and sliced thinly
  • 1/2 cup good quality extra virgin olive oil
  • Salt & pepper to taste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken breast cutlets, pounded to about 1/4' thick
  • 2 tomatoes, sliced very thinly, 15-18 slices total
  • 2 balls fresh mozzarella, cut in half and into thin slices
  • 1 tablespoon avocado oil
  • 1 1/2 tablespoons ghee or  butter
  • 1 1/2 cups cherry tomatoes, sliced in half
  • 1/4-1/2 cup chicken stock
  • 2 large zucchini, made into noodles
  • Chopped basil for garnish, optional
  • In a food processor, add the first 4 ingredients (basil through garlic) and pulse until it resembles very fine crumbs. With the processor running, slowly pour in the olive oil until desired consistency is reached , making sure to  scrape down the sides halfway.
  • Add salt and pepper to taste; set aside.
  • Preheat oven to 375F.
  • Mix together the 1 teaspoon kosher salt and 1/2 teaspoon black pepper and set aside.
  • Season both sides of the chicken with the salt and pepper mixture. Spread approx. 1 tablespoon of the pesto on one side of each chicken (Reserve the rest). Top with a couple slices of tomato and a piece or two of mozzarella. Roll each piece of chicken up tightly and secure with a toothpick.
  • Heat the olive oil and butter in an oven-proof skillet over medium-high heat and when it starts to sizzle, add the rolled chicken and brown,  about 2-3 minutes each side.
  • Add in the sliced cherry tomatoes and pour in 1/4 cup of chicken stock.
  • Top each piece of chicken with a little more mozzarella cheese.
  • Carefully place pan in the oven and cook for 10-15 minutes until tomatoes are softened and the chicken is cooked throughout, with an internal temperature of 165F.
  • Carefully remove the pan from the oven, remove & tent the chicken, and gently stir in 1/2 of the remaining pesto.
  • Toss the zucchini noodles into the sauce to coat. If it's too dry, add in a little more chicken stock.
  • Taste and  adjust salt/pepper or add more pesto if needed. Return the pan to the stove on medium-high and cook until completely heated throughout.
  • Add the chicken back to the pan and top with chopped basil.
  • Serve immediately.
Original Recipe from Blake Masser-The Gourmet Peasant 

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