Chicken Roulade with Creamy Tomato Sauce
This Chicken Roulade with Creamy Tomato Sauce is easier to make than it looks, great for entertaining! Also gluten free and dairy free
Gluten free, paleo; Free of: dairy, eggs, soy
Gluten free, paleo; Free of: dairy, eggs, soy
Servings 4 servings
Calories 194kcal
Ingredients
Chicken Roulade:
- 2 chicken breasts trimmed
- 1 pound fresh asparagus ends trimmed
- 4 pieces thin sliced uncured ham
- Salt and pepper
- Italian Seasoning
Creamy Tomato Sauce:
- ½ cup tomato sauce
- ½ cup pumpkin puree
- ½ cup canned coconut milk
- 1 Tablespoon Italian seasoning or 1 teaspoon each basil, thyme, and oregano
- 1 teaspoon garlic powder or fresh garlic minced
Instructions
Chicken Roulade:
- Preheat oven to 400˚ F. Spray a 9”x13” baking pan.
- Trim asparagus ends and clean thoroughly. Cut asparagus in half. Cut ham into strips about 2” wide.
- Trim chicken breast of any fat. Cut chicken into strips about 2 inches wide and 1/4 inch thick. You can pound the chicken breasts thin if you like. Sprinkle with Cajun seasoning and lay a piece of ham on the chicken and place 6-8 pieces on top of the ham. Roll up the chicken, ham, and asparagus and secure with a toothpick. Place in the dish seam side down. Sprinkle with salt and pepper and Italian seasoning.
- Cover the dish with foil and bake in the oven for 20 minutes, or until chicken is thoroughly cooked. Top with Creamy Tomato Sauce and enjoy!
Creamy Tomato Sauce:
- Place all the sauce ingredients in a small saucepan and heat to a simmer, stirring occasionally. Serve over the chicken roulade.
Nutrition
Calories: 194kcal | Carbohydrates: 11g | Protein: 18g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 365mg | Potassium: 706mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5795IU | Vitamin C: 11.3mg | Calcium: 67mg | Iron: 4.3mg
