Chicken Roulade

Ingredients

• Chicken breast

  cooked, stewed, skinless

  1 breast, bone and skin removed or 190g

• Basil pesto

  ½ tbsp or 100g

• Olive oil

  2 ¼ tsp or 10g

• Lemon zest

  ¼ lemon or 1g

• Garlic

  raw

  ¼ tsp or 0.7g

• Queso Fresco

  1 ⅓ oz or 134g

Directions

1. Pat your chicken breast dry of any extra moisture. Pound the chicken breast to 1/8.
2. Mix together Pesto and 1 1/4 tsp. olive oil. Spread the mixture out on all the chicken breast.
3. Add salt, pepper, and lemon zest to each chicken.
4. Add sliced halloumi cheese to chicken breast.
5. Roll the chicken breast up and tie them using butchers string or toothpicks.
6. Preheat oven to 450F.
7. Heat 1 tsp. Olive Oil in a cast iron to high heat.
8. Sear each side of the chicken making sure it gets nice and brown.
9. Bake for 6-7 minutes until juice runs clear.