6 small chicken breast fillets (all fat removed)
12 slices low fat or kraft free cheese
12 thin slices of ham (weight watchers)
12 asparagus spears
3 tbspns MCT Oil
3/4 cup white wine
3/4 cup chicken stock
Preheat oven to 180degrees C. Trim and slice each chicken breast in half lengthwise (after
removing all fat). Gently pound between 2 sheets of baking paper, until flattened. Top each
chicken piece with a slice of cheese, a slice of ham and an asparagus spear. Roll up and secure
with toothpicks. Heat MCT oil in a frying pan on medium heat. Cook involtini for 2 minutes each
side until sealed and golden. Transfer to oven proof dish. Pour over wine and stock; cook in oven
for 40 minutes.
12 slices low fat or kraft free cheese
12 thin slices of ham (weight watchers)
12 asparagus spears
3 tbspns MCT Oil
3/4 cup white wine
3/4 cup chicken stock
Preheat oven to 180degrees C. Trim and slice each chicken breast in half lengthwise (after
removing all fat). Gently pound between 2 sheets of baking paper, until flattened. Top each
chicken piece with a slice of cheese, a slice of ham and an asparagus spear. Roll up and secure
with toothpicks. Heat MCT oil in a frying pan on medium heat. Cook involtini for 2 minutes each
side until sealed and golden. Transfer to oven proof dish. Pour over wine and stock; cook in oven
for 40 minutes.
Little Leakers
Chicken Involtini
