Keto Chicken Roulade with Roasted Red Pepper and Feta Cream

Preheat your oven to 375°F. Butterfly the chicken breasts by slicing them horizontally, but not all the way through, and then open them like a book.

Season both sides of the chicken with salt, pepper, and a sprinkle of garlic powder. In a mixing bowl, combine the roasted red peppers, crumbled feta cheese, chopped fresh basil, and a drizzle of olive oil.

Spread the mixture evenly over the inside of each chicken breast. Carefully roll the chicken breasts tightly, securing them with kitchen twine or toothpicks.

Heat a skillet over medium-high heat and add a tablespoon of olive oil. Sear the chicken roulades for about 3-4 minutes on each side until golden brown.

Transfer the seared chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

While the chicken is baking, prepare the cream sauce by combining heavy cream, lemon juice, and a pinch of salt in a small saucepan over low heat.

Stir until warmed through and slightly thickened. Once the chicken is done, let it rest for 5 minutes before slicing.

Serve the sliced roulade drizzled with the cream sauce and garnish with additional fresh basil if desired.