Chicken Involtini

Chicken Involtini, an Italian classic, brings together tender chicken breasts and flavorful fillings rolled into a delightful dish. Whether you’re cooking for a family dinner or a special occasion, Chicken Involtini is a crowd-pleaser that never fails to impress. Let’s dive into the steps to create this delicious and elegant meal at home.

Prepping the Chicken Breasts

1. Butterfly the Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast horizontally to create a pocket, being careful not to cut all the way through.
2. Pound the Chicken: Place the butterflied chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.

Assembling the Filling

1. Mix Ingredients: In a bowl, combine the spinach, sun-dried tomatoes, mozzarella, Parmesan, and basil. Season with salt and pepper to taste.

Stuffing and Rolling the Chicken

Step-by-Step Instructions

1. Fill the Chicken: Place a generous amount of the filling onto each chicken breast.
2. Roll the Chicken: Carefully roll each chicken breast, starting from one end, to enclose the filling.
3. Secure: Use toothpicks or kitchen twine to secure the rolls and prevent them from unraveling during cooking.

Tips for Even Rolling

• Uniform Thickness: Ensure the chicken breasts are evenly pounded to prevent uneven cooking.
• Tight Rolling: Roll the chicken breasts tightly to keep the filling intact.

Cooking the Involtini

Methods: Pan-Searing and Baking

1. Pan-Searing: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken rolls and cook until browned on all sides, about 2-3 minutes per side.
2. Baking: Preheat your oven to 375°F (190°C). Once the chicken is browned, add the chicken broth and white wine (if using) to the skillet. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Making the Sauce

Sauce Options

1. Tomato-Based Sauce: Combine diced tomatoes, garlic, olive oil, and basil for a simple yet flavorful tomato sauce.
2. Cream-Based Sauce: Simmer heavy cream, garlic, and Parmesan cheese for a rich, creamy sauce.
3. Lemon-Butter Sauce: Melt butter and mix with lemon juice and garlic for a zesty, buttery sauce.

Step-by-Step Instructions

1. Prepare Ingredients: Gather your sauce ingredients while the chicken is baking.
2. Simmer Sauce: In a small saucepan, combine your chosen sauce ingredients and simmer until well combined and heated through.

Serving Suggestions

Ideal Accompaniments

• Pasta: Serve with a side of fettuccine or penne.
• Salad: A fresh green salad with a light vinaigrette pairs perfectly.
• Vegetables: Steamed asparagus or green beans make excellent sides.

Presentation Tips

• Garnish: Sprinkle extra Parmesan and fresh basil on top.
• Slice Before Serving: Slice the Chicken Involtini into medallions for a beautiful presentation.

Variations and Substitutions

Different Fillings

• Cheese: Try goat cheese, ricotta, or feta for different flavors.
• Vegetables: Add roasted bell peppers, mushrooms, or artichoke hearts.

Alternative Proteins

• Turkey: Use turkey breasts instead of chicken for a leaner option.
• Pork: Pork tenderloin can be used for a richer flavor.

Health Benefits

Nutritional Information

• Protein: Chicken is an excellent source of lean protein.
• Vitamins: Spinach and sun-dried tomatoes provide essential vitamins and minerals.

Benefits of Key Ingredients

• Chicken: High in protein and low in fat.
• Spinach: Rich in iron and vitamins A and C.
• Tomatoes: Packed with antioxidants, including lycopene.

Tips and Tricks

Cooking Hacks for Beginners

• Use Toothpicks: Secure the rolls with toothpicks to keep them intact during cooking.
• Preheat Oven: Make sure your oven is fully preheated before baking.

Common Mistakes to Avoid

• Overstuffing: Avoid overfilling the chicken breasts to prevent them from bursting.
• Underseasoning: Season both the chicken and the filling well for maximum flavor.

Pairing with Drinks

Best Beverages

• White Wine: A crisp Sauvignon Blanc or Chardonnay pairs well with Chicken Involtini.
• Red Wine: A light red like Pinot Noir complements the flavors nicely.

Non-Alcoholic Options

• Sparkling Water: Lemon or lime-infused sparkling water is refreshing.
• Iced Tea: A glass of iced tea with a hint of lemon is a great non-alcoholic choice.

Storing and Reheating

How to Store Leftovers

Store leftover Chicken Involtini in an airtight container in the refrigerator for up to 3 days.

Best Reheating Methods

Reheat gently in the oven at 325°F (163°C) until warmed through. Avoid microwaving as it can make the chicken tough.

Frequently Asked Questions

1. Can I use a different type of cheese for the filling? Yes, you can use cheeses like goat cheese, ricotta, or feta for different flavors.
2. How long does it take to cook? The total cooking time, including both pan-searing and baking, is about 30-35 minutes.
3. Is this dish suitable for gluten-free diets? Yes, ensure all ingredients, including the sun-dried tomatoes and chicken broth, are gluten-free.
4. Can I make Chicken Involtini ahead of time? Yes, you can assemble the chicken rolls and store them in the refrigerator for up to a day before cooking.
5. How can I make it spicier? Add a pinch of red pepper flakes to the filling or the sauce for a bit of heat.

Conclusion

Chicken Involtini is a delightful dish that combines tender chicken with flavorful fillings, making it a perfect choice for any occasion. With simple ingredients and straightforward steps, you can create a gourmet meal at home that will impress your family and friends. Give this recipe a try and enjoy a taste of Italy in your kitchen!

Yield: 4

Chicken Involtini

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Chicken Involtini, an Italian classic, brings together tender chicken breasts and flavorful fillings rolled into a delightful dish. Whether you're cooking for a family dinner or a special occasion, Chicken Involtini is a crowd-pleaser that never fails to impress. Let's dive into the steps to create this delicious and elegant meal at home.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• For the sauteed spinach:
• 1/4 cup olive oil
• 3 cloves garlic minced
• 8 ounces spinach
• salt and pepper to taste
• For the sauteed mushrooms:
• 2 tablespoons olive oil
• 1/2 pound mushrooms diced
• salt and pepper to taste
• Remaining ingredients:
• 8 large chicken cutlets pounded 1/4 thick, about 2 pounds of chicken
• salt and pepper to taste
• 1/4 cup olive oil
• 4 cloves garlic sliced
• 1/2 cup flour for dredging
• 2 tablespoons lemon juice
• 1/2 cup dry white wine
• 1/2 cup low sodium chicken stock
• 1 cup shredded fontina cheese
• 1/2 cup Italian seasoned breadcrumbs divided
• 2 tablespoons butter cubed
• 2 tablespoons minced Italian parsley

Instructions

For the sauteed spinach

• In a large pan saute the garlic in olive oil over medium-low heat until golden (about 2 minutes) then add the spinach. Cook spinach until wilted and season with salt and pepper. Remove spinach from heat and set aside.
• Once the spinach is cool enough to handle, drain by pressing through a fine-mesh strainer. Chop the spinach and set it aside.

For the sauteed mushrooms

• Heat a large pan to medium heat and saute the mushrooms in olive oil until they release their water (about 5 minutes).
• Season the mushrooms with salt and pepper and set aside.

For the chicken involtini

• Preheat oven to 375f.
• Drain any residual moisture from the mushrooms and spinach and place into a bowl along with the fontina cheese and a 1/4 cup of breadcrumbs.
• Season the chicken with salt and pepper on both sides. Layer 2-3 tablespoons of the filling in the center of the chicken. Roll the chicken then dredge in flour and shake off the excess. Secure the chicken with toothpicks. Repeat for remaining chicken. Any extra stuffing can be saved for another purpose.
• Heat a large oven-safe pan to medium. Once hot, add the olive oil and the chicken. Sear the chicken until brown on all sides (around 2 minutes per side) then move to a plate.
• Add the garlic to the pan and saute until golden (about 2 minutes) then add the wine and chicken stock. Turn heat to high and with a wooden spoon remove the brown bits. Cook for 2 minutes or until reduced by about half. Taste the sauce and adjust salt and pepper to taste.
• Remove the pan from the burner and add the chicken to the pan. Sprinkle the chicken with the remaining breadcrumbs and add the lemon juice and butter pieces into the sauce. Bake for 12-15 minutes or until the chicken reaches an internal temp of 160f.
• After removing the chicken involtini from the oven, add the parsley to the sauce. Let the chicken rest for 5-10 minutes before removing the toothpicks and serving. Enjoy!

Notes

• The chicken can be tied with string instead of using toothpicks.
• If the sauce is too thin move the chicken to a plate and just cook the sauce over medium-high for a few minutes to reduce and thicken.  You can also add another knob of cold butter and whisk in before serving to emulsify the sauce.
• Extra stuffing can be saved in the fridge for up to 3 days and should be heated before consuming due to it being used for raw chicken.
• Leftovers can be saved for up to 3 days in the fridge and can be reheated until warm on the stovetop.

Nutrition Information:

Amount Per Serving: Calories: 704