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Ingredients
Sun-dried tomato pesto
- 70 g olive oil
- 40 g Parmesan cheese, cut into pieces (3 cm)
- 1 garlic clove
- 160 g pine nuts
- 100 g sun-dried tomatoes
Chicken involtini
- 70 g mozzarella cheese, cut into pieces (4 cm)
- 2 garlic cloves
- 2 sprigs fresh flat-leaf parsley, leaves only, plus extra for garnishing
- 2 eggs
- 1 pinch sea salt, to taste
- 1 pinch ground black pepper, to taste
- 70 g breadcrumbs
- 15 chicken tenderloins
- 30 fresh baby spinach leaves, stalks removed
Sauce
- 1 garlic clove
- ½ brown onion (approx. 75 g)
- 50 g olive oil
- 650 - 700 g tomato passata
- Nutrition
- per 1 portion
- Calories
- 2703.4 kJ / 643.7 kcal
- Protein
- 68 g
- Carbohydrates
- 22.4 g
- Fat
- 30.4 g
- Saturated fat
- 6.6 g
- Fiber
- 6 g
- Sodium
- 657.1 mg
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