2 large boneless, skinless chicken breasts
2 T Basil Pesto with Lemon or your favorite commercial pesto
2 T low-fat sour cream
2 T grated mozzarella cheese (I used heaping tablespoons of pesto, sour cream and cheese)
2 eggs, beaten (or if they’re large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (or almond meal, but almond flour is better for this because it’s more finely ground) black pepper to taste
1 1/2 cup cherry tomatoes + 1 small onion + 1 red bell pepper + 3 cloves of garlic + 2 tablespoon olive oil + 1 1/4 cup vegetable or chicken stock + 1 teaspoon dried red pepper flakes + salt and pepper to taste
Preheat the oven to 200C
Chop the onion and pepper into chunks and add along with the tomatoes and garlic to a baking tray. Sprinkle with salt and pepper and drizzle generously with olive oil. Mix it all around with your hands. Bake for about 30-45 minutes until the veg are sweet and just slighly charred.Take the roasted vegetables out. Pick out the garlic from the roasted vegetables and squeeze the juicy garlic flesh out into the stock, discarding the skins. Bring the stock to the boil and add the rest of the vegetables. Add the red pepper flakes and season to taste. Puree using a hand blender to the consistency of your preference.
Serve topped with some yoghurt and a side of the wonton rolls.
Meanwhile, start prepping to make the wonton rolls.
18 wonton skins + 2 to 3 tablespoons of pesto + 9 aged mozarella sticks
Place the wrap down so that it looks like a diamond. Place the mozzarella stick in the center of a wonton wrapper and top with some pesto. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold sides toward center and then fold bottom corner over filling. Moisten remaining corner with water; roll up tightly to seal. Wrap the wrapped wonton roll inside another wonton skin and repeat the steps again.