Chicken Involtini - a simple recipes that goes well with your Sunday Dinner ... or any other day!
This recipe was part of Rossella's and Nonna Anna's Cooking Demo at the Seattle Festa Italiana - 2012
For 2 Person(s)
- 4 Thinly sliced chicken breast; pound to about 1/8" thick.
- 4 Slices of Prosciutto
- 1/2 Cup Mozzarella, shredded
- 1/4 Cup Pecorino cheese, grated
- 2 Hard boiled egg, sliced
- 8 Fresh spinach leaves with stems removed
- basil leaves
- 3 cloves garlic, cut in half
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small onion, diced
- 1/4 Cup Dry white wine
- 3 Cups of Marinara sauce or peeled diced tomatoes
- salt and pepper
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- Lay meat flat on work surface. Sprinkle w/salt and pepper.
- Layer with a slice of prosciutto, mozzarella, pecorino, egg, spinach and basil.
- Roll up starting with narrowest end as for a jelly roll. Tie the roll with kitchen twine.
- Pour a generous amount of olive oil into a sauté` pan. Add the soffrito and sauté` very gently until the vegetable are very soft and the onion is translucent. Add a pinch of salt and a spoonful of water to avoid over browning.
- Add the involtini and turn them with a wooden spoon to brown them all around. When they are nicely browned, add a generous amount of wine. Let it cook until wine is absorbed and the involtini and vegetables start to separate from the pan.
- Add enough marinara to almost cover the meat and. Lower the heat and cover. Let cook until meat is cooked through.
- Add chopped parsley and stir in just a minute before removing from stove. While cooking, if the sauce gets too thick, thin it down with a little chicken broth.
- Remove the involtini from the pan and pull out the toothpicks or cut off the string.
- Can be served over fettuccine, polenta or with a vegetable and plenty of crusty bread to east up all the sauce.