Chicken involtini
Chicken involtini is nothing more than Italian chicken roulades filled with stuffing. First, the meat should be lightly pounded with a meat mallet, filled with spinach, mushroom and cheese, then rolled up, fried and finished cooking in the broth. The filling can be made from products such as sun-dried tomatoes, ricotta, ham, spinach, mushrooms or any other favourite additions. In the recipe below, I chose a simple filling made of mushroom, spinach and mozzarella. These chicken roulades are perfect for dinner, served with mashed potatoes and lettuce, fresh vegetables and a light dressing salad. I encourage you to try the below recipe for chicken involtini and enjoy.
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Ingredients for chicken involtini.
- 4 medium sized chicken breasts (700 g)
- 100 g grated mozzarella cheese
- 100 g fresh spinach leaves
- 100 g mushrooms
- 1/2 teaspoon of salt + a pinch
- 1/2 teaspoon of black pepper
- 1 tablespoon of flour
- 2 tablespoon of butter
- 2 tablespoons of olive oil
- 250 ml water
- 1/2 bouillon cube
- 1 clove of garlic
How to make chicken involtini.
Cut the mushrooms into cubes and chop them slightly. Pour 1 tablespoon of olive oil into a frying pan, add the chopped mushrooms and fry for 3-4 minutes. Next, add the mashed garlic and continue frying for a few seconds. After that, add the spinach leaves, a pinch of salt and continue frying for 2-3 minutes. Cool the fried vegetables. Combine the grated mozzarella cheese with the fried vegetables in a bowl.
Cut the cleaned chicken breasts in half lengthwise, place them on a cutting board and lightly pound them with a meat mallet. Sprinkle each piece of meat with salt and pepper, then spread the spinach, cheese and mushroom filling on it. Starting from one of the shorter sides, roll the meat into a roll, fasten it with one or two toothpicks, then sprinkle each roulade with flour on all sides.
Pour 1 tablespoon of olive oil into a large pan, add the butter, melt it and when warm, add the chicken roulades. Fry the chicken roulades until slightly golden on each side, over a medium heat – this should take about 5-6 minutes. Next, remove the roulades onto a plate, pour water into the pan, add the bouillon cube, and bring it to a boil. Add the previously fried roulades and simmer over a medium heat, tending to low, for 6-7 minutes, turning them from time to time on each side. Serve chicken roulades with spinach, mushrooms and cheese with mashed potatoes, pasta or rice.
Good to know when making chicken involtini.
The fresh spinach leaves can be replaced with frozen spinach leaves. Before using, such spinach should be defrosted and the water should be squeezed out.
The mozzarella should be grated, you can use the same type what you use to make pizza. Of course, you can use not only mozzarella, but any hard cheese.
Do you like chicken dishes? If so, try our recipe for Chicken cacciatore.
