Chicken, feta and basil involtini
(at time of publication)
- 4 x 150g chicken breast fillets
- 80g reduced-salt feta, crumbled
- ¼ cup basil leaves, plus extra ¼ cup for salad
- ¼ cup thinly sliced store-bought roast capsicum, plus extra ½ cup for salad
- spray oil
- 1 large eggplantaubergineX, cut into rounds
- 1 small red onion, thinly sliced
- 3 cups baby rocketarugulaX
- ½ cup drained assorted marinated olives, pitted
- 1 ½ tablespoons balsamic vinegar
- 1 medium wholegrain baguette or other wholegrain loaf, torn into pieces, to serve
1 Lay 1 chicken fillet on a piece of cling film on a work surface and top with another piece of film. Beat fillet with a meat mallet or rolling pin until 1cm thick. Peel off cling film and discard. Top fillet with a quarter of the feta, 2 basil leaves and 1 tablespoon roast capsicum.
2 Roll up fillet from a long end to enclose filling. Tie with kitchen string at even intervals to secure. Repeat process with remaining chicken and filling ingredients to make 4 involtini.
Ste3 Oil a barbecue grill plate and set to a medium heat. Cook chicken involtini and eggplant rounds in batches, turning occasionally, for 12 minutes or until chicken is cooked through. Set involtini aside. Chop eggplant roughly.
4 Combine eggplant, onion, baby rocket and olives in a large salad bowl. Add remaining feta and roast capsicum to bowl with extra basil leaves. Drizzle salad with balsamic vinegar and toss. Remove string from involtini and discard. Slice involtini thickly.
5 Serve involtini with salad and torn wholegrain baguette.
- You can use lean pork or veal fillets instead of chicken.
- Make it gluten free: Use gluten-free bread.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 6g
Dietary fibre 8g
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