Stuffed Chicken Involtini Recipe With Mushroom Gravy
User Reviews
5
4 reviews
Excellent
-
Prep Time
50 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
4
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Calories
2346 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Chicken Involtini Recipe With Mushroom Gravy
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This involtini recipe is to dies for. Simple and easy to make, will blend the mushroom gravy flavor with the chicken and the asparagus. Try it.
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Ingredients
FOR THE CHICKEN ROLLS
- 8 chicken breast pounded thin, half
- 12 asparagus spears
- 8 mortadella thin slices
- 8 fontina cheese thin slices
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 tsp salt
- 1 tsp black pepper freshly ground
FOR THE MUSHROOM GRAVY
- 1 1/2 /2 lbs cremini mushrooms sliced, fresh
- 6 tbsp butter unsalted
- 3 shallots finely chopped, large
- 1/4 /4 cup flour
- 4 cup chicken stock or more if necessary
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1 cup Italian parsley finely chopped, fresh
Instructions
FOR THE MUSHROOM GRAVY
- In a large 12-inch sauté pan, cook the butter and shallots over medium-low heat for 10 minutes, until the shallots are very soft and translucent.
- Add the mushrooms and sauté until they soften and become brown and the juices evaporate, about 15 minutes. Gradually sprinkle in the flour and stir continuously to incorporate until it turns brown, about 2 minutes. Gradually whisk in the chicken stock and stir continuously. Bring to a simmer and continue to cook on medium-low heat for an additional 10 minutes.
- Salt and pepper to taste and set aside to serve with the involtini.
FOR THE CHICKEN ROLLS
- Preheat oven to 425ºF.
- Parboil the asparagus in boiling salted water for 6 to 8 minutes or until tender but not completely cooked. Transfer to a plate and set aside.
- Place each chicken breast between 2 pieces of plastic wrap and pound until they are 1/4-inch thick with the flat side of a mallet. Cut the mortadella and fontina slices in half so that they’re slightly smaller than the chicken slices. Season both sides of the breasts with salt and pepper.
- Lay a slice of mortadella (2 halves) and then a slice of fontina over each piece of chicken. Place two asparagus spears in the middle of each piece of chicken, with the tips hanging out of the sides. Roll up each chicken breast and secure the ends with two bamboo skewers.
- In a 12-inch sauté pan, heat the butter and olive oil and fry the rolls over low heat for about 2 minutes on each side, turning frequently, until they are a light golden color. Transfer to a lined sheet pan and finish cooking in the oven for an additional 10 minutes.
- Transfer to a serving plate, add plenty of the mushroom gravy, and sprinkle with fresh parsley. Remove the skewers before serving.
Nutrition Information
Show Details
Calories
2346kcal
(117%)
Carbohydrates
42g
(14%)
Protein
183g
(366%)
Fat
156g
(240%)
Saturated Fat
61g
(305%)
Cholesterol
612mg
(204%)
Sodium
7753mg
(323%)
Potassium
3665mg
(78%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2490IU
(50%)
Vitamin C
30mg
(33%)
Calcium
197mg
(20%)
Iron
11.8mg
(66%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2346 kcal
% Daily Value*
| Calories | 2346kcal | 117% |
| Carbohydrates | 42g | 14% |
| Protein | 183g | 366% |
| Fat | 156g | 240% |
| Saturated Fat | 61g | 305% |
| Cholesterol | 612mg | 204% |
| Sodium | 7753mg | 323% |
| Potassium | 3665mg | 78% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2490IU | 50% |
| Vitamin C | 30mg | 33% |
| Calcium | 197mg | 20% |
| Iron | 11.8mg | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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