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Sundried Tomato Roulade
Cook Time 40 minutes
Total Time 40 minutes
Servings 4
Calories 148 kcal
Ingredients
- 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
Tools
- Wooden toothpick
Instructions
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Preheat the oven to 350 degrees F.
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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.
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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.
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Lay each cutlet out on your work surface. Season with salt. Then spread the sun-dried tomato mixture on the surface of each cutlet
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Start at one end and tightly roll the cutlet and secure with a toothpick.
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Add the coconut oil to an oven-proof medium skillet over medium-high heat.
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Add each roulade to the hot skillet, browning on each side. Use soft-tipped tongs to turn so you don’t damage the meat.
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Place in the preheated oven for another 10 minutes, or until each is cooked through.
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Use a sharp knife to cut into roulade discs. Season to taste.
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Enjoy!
Nutrition Facts
Sundried Tomato Roulade
Amount Per Serving
Calories 148
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Sodium 239mg10%
Potassium 44mg1%
Carbohydrates 1g0%
Fiber 0.3g1%
Sugar 0.3g0%
Protein 1g2%
Calcium 30mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.