CHICKEN INVOLTINI
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Chicken involtini, or chicken braciole, look and taste complex, but are really quite simple. Chicken breasts are pounded thin and rolled around a sauteed spinach, mushroom, and fontina cheese mixture, lightly seared, and finished in a lemon white wine sauce. A go-to dish for when you want a beautiful presentation, but don't want to jump through hoops to create it.
This chicken involtini recipe has quickly become a favorite way to eat chicken in our home and was inspired by beef braciole, a dish I grew up eating as part of our family's Sunday dinner.
Involtini with chicken are a bit simpler and don't require hours of cooking in a Sunday sauce.
In fact, from start to finish, it takes less than an hour to prepare.
Chicken involtini are essentially chicken rolled around a mixture of ingredients. This recipe combines sauteed spinach, mushrooms, and fontina cheese for the stuffing.
The garlicky sauteed spinach, earthy mushrooms, and melted fontina cheese make the perfect filling for these chicken involti.
Perfect served alongside roasted potatoes, rice, or even more sauteed spinach and sauteed garlic mushrooms, this dish is a hit with even the pickiest eaters!
Pro tip: Make large portions of both the spinach and mushrooms linked above and save them for when you make this recipe. That will cut down on some prep and cooking time and make the process far easier
Ingredients
For the sauteed spinach
- ¼ cup olive oil
- 3 cloves garlic minced
- 8 ounces spinach
- salt and pepper to taste
For the sauteed mushrooms
- 2 tablespoons olive oil
- ½ pound mushrooms diced
- salt and pepper to taste
Remaining ingredients
- 8 large chicken cutlets pounded ¼ thick, about 2 pounds of chicken
- salt and pepper to taste
- ¼ cup olive oil
- 4 cloves garlic sliced
- ½ cup flour for dredging
- 2 tablespoons lemon juice
- ½ cup dry white wine
- ½ cup low sodium chicken stock
- 1 cup fontina cheese shredded
- ½ cup Italian seasoned breadcrumbs divided
- 2 tablespoons butter cubed
- 2 tablespoons Italian 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 ¼ 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.
For more instructions watch the video
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| Enjoy |
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