Pecan-Breaded Chicken Roll-Ups

Ingredients:

• Four boneless, skinless chicken breasts weighing 220–280 g each
• 110 g fresh goat cheese, crumbled
• 1 tbsp chopped fresh dill + sprigs for garnish
• 1 tsp. grated orange zest
• 2 eggs
• 2/3 cup breadcrumbs
• 2/3 cup chopped walnuts

Preparation:

1. Preheat oven to 200°C.
2. Place the chicken breasts between two sheets of waxed paper or plastic wrap and pound until 1/4 inch thick (a meat mallet or wooden spoon works well). Pat the chicken dry and season generously with salt and pepper on both sides. Sprinkle goat cheese along one half of each breast; then sprinkle with dill, orange zest, salt, and pepper. Fold the short edges in (like a burrito), then roll up tightly. Secure with toothpicks.
3. In a wide, shallow bowl, beat the eggs. In a separate bowl, mix breadcrumbs With nuts. Season the stuffed chicken with salt and pepper. Dip it in the egg mixture, then roll it in breadcrumbs; shake off any excess breadcrumbs.
4. Place the breaded chicken on a rack set over a baking sheet and drizzle with coconut oil. Bake until the internal temperature reaches 160°F (71°C), 15–20 minutes. Remove from the oven and let rest for 5 minutes. Remove the toothpicks. Serve garnished with dill sprigs.