Chicken Involtinis – Chicken Roll-ups – are a snap to make and look impressive enough to serve at a dinner party. Ask your butcher to cut the chicken breast cutlets thin. It will make rolling up easier. Depending on the size of the cutlets you may double the recipe.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 3/4 cup (25 g) spinach leaves, washed and spun dry, stems cut short
- 4 thin chicken cutlets of about 6 oz/170 g each
- salt and pepper
- 1 tsp oregano
- 4 thin slices of prosciutto
- 4 Tbsp creamy goat cheese
- 1/4 cup (30 g) or more flour to dust the chicken roll-ups
- 2 Tbsp extra virgin olive oil
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) chicken stock
Preparation:
Bring a large saucepan over medium-high heat. Add spinach leaves with only the water clinging to the leaves. Cook stirring until spinach is just wilted about 1-2 minutes. Transfer spinach to a colander to drain and cool. Squeeze as much water from the spinach as you can. Divide spinach into 4 portions.
Season chicken cutlets with salt, pepper, and oregano. Place 1 slice prosciutto on each chicken cutlet. Top with a portion of spinach and dollop with the goat cheese. Roll each cutlet taking care not to squeeze too much filling out of the sides. Secure rolls with toothpicks. Dust rolls with flour shaking off the excess. Set aside.
Preheat oven 400°F/200°C.
Heat the olive oil in a skillet large enough to hold the rolls side by side. When the oil is shimmering, add chicken and sauté rolls until they are golden on both sides. Add wine and stock to the skillet scraping the brown bits off the skillet bottom. Place in the oven for about 10-12 minutes or until the chicken is cooked through. Remove toothpicks from the rolls. Transfer chicken to a platter and drizzle cooking sauce on top of it.
A side of creamy mushrooms and greens is not out of place.
