Bored of the grilled chicken breast meal? Let’s transform the lean chicken breast into fun bites with zucchini and pistachio. A light recipe, fast and easy to prepare.
20 oz chicken breast
2 zucchini
2 oz unsalted pistachios
1 egg white
15 oz Parmesan cheese
First thing to do: slice the zucchini on the long side, 1/8 inch thick. In a small food processor, blend together the pistachios, Parmesan cheese, rosemary, oil, salt and the egg white. How long to blend it’s up to you and your kids’ taste. I decided to go for a crunchy texture and I blended everything for less than one minute. If you want a creamy texture keep blending! Let’s prepare the chicken. With a sharp knife slice the chicken in thin long slices. To have a nice and tender chicken meat place the slices in between two plastic foils and pound them delicately with a kitchen millet (or even with the bottom of a pan, if you do not have it, it works!!) Let’s spread the pistachio mix on top of the chicken. Roll the chicken slices and wrap the zucchini around them. Close every zucchini with a toothpick. If the chicken slices are too wide, use two zucchini and than slice the rolls in half so that every zucchini will be one roll. Place 2 tbsp of extra virgin oil of olive in a medium pan at medium heat. Place the zucchini chicken rolls in the pan and cook them for 8/10 minutes. Keep turning them while they cook so that the chicken will cook evenly on every side. Serve them warm and enjoy them!!

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