Full of flavor and simple to prepare, these fun little roulades are perfect for lunch or an appetizer. This is a favorite recipe because there is virtually no prep. You don’t even need to cut any produce! With a few ingredients and a food processor, you’ve got yourself a nice dish. If you like the filling chunky, you could even use a mortar and pestle to instead of the food processor. Note: Be sure your sun-dried tomatoes are Paleo-friendly, check the ingredients carefully. Enjoy this delicious and fun recipe!
Sundried Tomato Roulade
- 4 Turkey cutlets
- 6-7 Sundried tomatoes
- 3 tbsp Fresh basil leaves (about 20 leaves)
- 2 tbsp Pine nuts
- 1/2 tsp Sea salt
- 3-4 tbsp Olive oil
- Sea salt and black pepper (to taste)
- Coconut oil
- Wooden toothpick
Preheat the oven to 350 degrees F.
Place a skillet over medium-high heat. Add the pine nuts to toast. Toast in the dry pan for 3 to 4 minutes shaking occasionally so they don’t stick. Do not leave unattended, they can burn quickly.
Using a food processor or blender, blend together the sun-dried tomatoes, basil, toasted pine nuts, and salt until well combined. Drizzle the olive in while processing.
Lay each cutlet out on your work surface. Season with salt. Then spread the sun-dried tomato mixture on the surface of each cutlet
Start at one end and tightly roll the cutlet and secure with a toothpick.
Add the coconut oil to an oven-proof medium skillet over medium-high heat.
Add each roulade to the hot skillet, browning on each side. Use soft-tipped tongs to turn so you don’t damage the meat.
Place in the preheated oven for another 10 minutes, or until each is cooked through.
Use a sharp knife to cut into roulade discs. Season to taste.
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