Low FODMAP Baked Chicken with Low FODMAP Herbs
This dish is similar to a chicken roulade – baked chicken rolled around a creamy, herbaceous filling.
Equipment
- Sharp Knife
Ingredients
- 8 ounces Let's Do Organic Coconut Cream chilled overnight for best results
- 40 Macadamia Nuts
- ½ cup Fresh Organic Basil loosely packed
- ½ cup Fresh Organic Flat Leaf Parsley loosely packed
- 2 Tablespoons Fresh Chives
- 2 Tablespoons Fresh Oregano
- 2 Tablespoons Whole Flaxseed
- 2 teaspoons Fresh Organic Thyme Leaves
- ½ teaspoon Redmond Real Salt
- 4 Low Histamine Chicken Breasts boneless, skinless (about 6 oz each)
Instructions
- Preheat oven to 370 degrees F.
- Cut 16 pieces of kitchen string about 8 inches long. Wet and set aside.
- Place basil, chives, oregano, parsley, thyme, flax seed, salt, coconut cream, and macadamia nuts in food processor. Blend until combined.
- Butterfly each chicken breast. (Refer back to section above called Butterflying and Using a Meat Mallet for more info.) This will yield 8 slices of meat.
- Place each slice of meat on the cutting board and cover with parchment paper. It’s best to do one at a time. Pound with the flat side of your meat mallet until about ¼ inch thick.
- Transfer each breast to your baking sheet. Place 2 pieces of wet kitchen string under each breast.
- Reserve about ½ cup of the filling. Divide the remaining filling evenly over the 8 chicken breasts.
- Roll the chicken with the filling, short end to short end. Tie securely with kitchen string.
- Place chicken in the preheated oven and cook 15 to 20 minutes or until chicken is cooked through. The internal temperature of chicken should be 165 degrees F.
- Remove chicken from oven and allow it to rest for about 3 minutes. Remove string.
- Slice each roll into small rounds, about an inch thick, and serve.
Notes
You’ll end up with 8 rolled chicken breasts since the breasts were butterflied. But we’ve made this recipe 4 servings since 1 breast yields 2 rolls.
Nutrition
Nutrition Facts
Low FODMAP Baked Chicken with Low FODMAP Herbs
Serving Size
272 g
Amount per Serving
Calories
705
% Daily Value*
Fat
49.63
g
76
%
Saturated Fat
22.81
g
143
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
20.5
g
Cholesterol
146
mg
49
%
Sodium
426
mg
19
%
Potassium
812
mg
23
%
Carbohydrates
9.55
g
3
%
Fiber
4.6
g
19
%
Sugar
1.52
g
2
%
Protein
58.91
g
118
%
Vitamin A
767
IU
15
%
Vitamin C
13.5
mg
16
%
Calcium
81
mg
8
%
Iron
5.11
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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