Chicken involtini
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
704 kcal
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Course
Main Course
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Cuisine
Italian
Chicken involtini
Description
Chicken involtini consists of thinly pounded chicken cutlets filled with a sautéed mixture of garlic-seasoned spinach and mushrooms combined with shredded fontina cheese and Italian breadcrumbs. The rolls are seasoned, rolled tightly, dredged in flour, and pan-seared before finishing in the oven. The cooking liquids of white wine, chicken stock, lemon juice, and butter create a bright, silky sauce that complements the savory filling and tender chicken.
The recipe provides a harmonious blend of earthy mushrooms, fresh spinach, creamy cheese, and gently acidic sauce. The dish suits dinner occasions where a composed, flavorful, and visually appealing entree is desired. Serve it with sides such as pasta, polenta, or sautéed vegetables to complete the meal.
Practical tips include securing the rolls with toothpicks or string, adjusting sauce thickness by reduction or butter emulsification, and reheating leftover stuffing and cooked rolls safely within three days.
Ingredients
For the sauteed spinach
- 1/4 cup (60g) olive oil
- 3 cloves garlic minced
- 1/2 pound (226g) spinach
- salt to taste
- black pepper to taste
For the sauteed mushrooms
- 2 tablespoons (30g) olive oil
- 1/2 pound (226g) mushrooms diced
- salt to taste
- black pepper to taste
Remaining ingredients
- 8 large chicken cutlet pounded 1/4 thick, about 2 pounds (908g) of chicken
- salt to taste
- black pepper to taste
- 1/4 cup (60g) olive oil
- 4 cloves garlic sliced
- 1/2 cup (65g) flour for dredging
- 2 tablespoons (30g) lemon juice
- 1/2 cup (120g) white wine dry
- 1/2 cup (120g) chicken stock low sodium
- 1 cup (113g) fontina cheese shredded
- 1/2 cup (50g) Italian seasoned breadcrumbs divided
- 2 tablespoons (28g) butter cubed
- 2 tablespoons Italian flat-leaf parsley minced
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
- Use string or toothpicks to secure chicken rolls for better stability during cooking.
- If sauce is thin, remove chicken and reduce sauce over medium-high heat to thicken, finishing with cold butter whisked in for richness.
- Extra stuffing can be stored refrigerated up to 3 days; heat before use as it was prepared raw.
- Leftover chicken involtini can be refrigerated for up to 3 days and reheated on the stovetop until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 21.9g | 7% |
| Protein | 49.5g | 99% |
| Fat | 44.8g | 69% |
| Saturated Fat | 12.6g | 63% |
| Cholesterol | 155mg | 52% |
| Sodium | 1083mg | 45% |
| Potassium | 1221mg | 26% |
| Fiber | 2.7g | 11% |
| Sugar | 2.8g | 6% |
| Calcium | 249mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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