Prosciutto Chicken Invotini with Spinach and Ricotta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
678 kcal
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Course
Main Course
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Cuisine
Italian
Prosciutto Chicken Invotini with Spinach and Ricotta
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Chicken involtini stuffed with zucchini, spinach and ricotta and wrapped in prosciutto. An elegant and exceptionally delicious main dish perfect for date night or weekends!
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Ingredients
- 8 thinly sliced chicken breast cutlets (1/4 inch thick)
- 2 zucchini/courgettes
- 8-10 large slices of prosciutto crudo
- 8.8 oz (250g) raw spinach
- 7 oz (200g) ricotta
- 1 tbsp Parmesan Cheese ,grated
- 1 small white onion
- 1/2 tsp nutmeg ,finely grated
- 1/2 cup (100ml) red wine
- 2 garlic cloves
- 2 tbsp olive oil
- salt and pepper ,to season
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Instructions
- First, you need to slice the zucchini/courgette as thin as you can (don't worry if the strips aren't perfect). Rub them in a little olive oil then place them on a hot griddle pan until soft and slightly charred on each side, set them aside to cool.
- Finely chop the onion and add to a pan with a little olive oil, sauté until soft and translucent. Once soft add the spinach and 1 chopped garlic clove and cook down until the spinach has wilted. Set aside to cool.
- Once the spinach has cooled roughly chop it then add it to a bowl with the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix it all together.
- To make the chicken involtini lay the thinly sliced chicken breasts on a clean work surface. You may need to bash the chicken to a thickness of 1/4 inch. You can do this by placing the chicken in between baking parchment or cling film and beating it lightly with a rolling pin.
- Add a layer of zucchini to cover the chicken as best you can (the whole surface doesn't need to be completely covered). Add a heaped tbsp of spinach and ricotta just slightly above the middle and roll the chicken and zucchini over the filling.
- Once you have your chicken involtini, lay them at the top of a large slice of prosciutto and roll it around the chicken.
- Add a little olive oil to a large pan and brown the chicken/prosciutto on all sides. Once browned add the wine and whole garlic clove and cook the chicken involtini for 15 minutes. If the wine reduces too much add some water a few tablespoons at a time.
- Serve with creamy mashed potatoes and a vegetable side such as roasted fennel, green beans or salad.
Notes
- Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate.
- If you can't find thinly sliced chicken breasts or medallions you can use the same method above for bashing regular chicken breasts. 2 chicken breasts will be enough for 4 people. Cut each chicken breast in half before bashing them thin with a rolling pin, cut each half in 2 to create 8 thin slices.
Nutrition Information
Show Details
Calories
678kcal
(34%)
Carbohydrates
11g
(4%)
Protein
83g
(166%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Cholesterol
254mg
(85%)
Sodium
621mg
(26%)
Potassium
2023mg
(58%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
6365IU
(127%)
Vitamin C
41.7mg
(46%)
Calcium
221mg
(22%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 11g | 4% |
| Protein | 83g | 166% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 254mg | 85% |
| Sodium | 621mg | 26% |
| Potassium | 2023mg | 43% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 6365IU | 127% |
| Vitamin C | 41.7mg | 46% |
| Calcium | 221mg | 22% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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