I ran across this recipe while reading www.everydaypaleo.com. I found this amongst several other wonderful Paleo friendly recipes. This is delicious and very fun to make with the family!
Chicken and Veggie Roll-ups
4 chicken breasts cut in half
3 carrots cut into strips
3 zucchini cut into strips
3 tbsp olive oil
1/2 tsp sea salt
palm full of fresh minced rosemary
crushed black pepper to taste
8 slices of bacon
1/2 cup chicken broth
Directions:
Preheat oven to 350 degrees. With a kitchen mallet, flatten the halved chicken breasts between two pieces of waxed paper. Toss the sliced carrots and zucchini with the olive oil, salt, pepper, and fresh rosemary.
Place 2 zucchini and 2 carrot slices in the middle of the flattened chicken breasts, roll tightly, wrap with a piece of bacon, and secure with a toothpick. Place chicken in a baking dish and poor the chicken broth over the chicken roll-ups.
Bake for 45 minutes or until chicken is tender and no longer pink in the middle. Quick tip – cook bacon prior to wrapping the chicken, but do not cook it until it’s too crisp to wrap! Also, make sure you thinly slice your veggies or they will not be cooked enough.
Sauce:
2 eggs
2 tbsp cider vinegar
1/2 tsp yellow mustard
1 tsp sea salt
1/4 tsp white pepper
a pinch or two of cayenne pepper
1 1/2 cups olive oil
1 tbsp lemon juice
Blend all ingredients except for olive oil and lemon juice. Once the ingredients are mixed, continue to blend and slowly add the oil and lemon juice until the sauce is mayo consistency. Add the chicken broth drippings from your pan and continue to blend until smooth. Poor on chicken veggie roll-ups and serve.
Enjoy!
Fit Chic