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5 from 2 votes

Involtini di Pollo

Learn how to make the best homemade Involtini di Pollo. Our Chicken Involtini recipe features cheese, pine nuts, prosciutto & sage.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken Involtini, Involtini, Involtini di Pollo
Servings: 4
Calories: 430kcal

Equipment

  • Non-stick skillet
  • measuring cups
  • measuring spoons
  • Meat Mallet or Rolling Pin
  • Plastic Wrap
  • French knife
  • Wooden spoon or spatula

Ingredients

  • 8 Fresh sage leaves
  • 2 tbsp Butter
  • 4 Skinless, boneless chicken breasts sliced in half and pounded thin
  • 1/2 cup Sun-dried tomatoes in oil thinly sliced
  • 1 cup Bocconcini sliced
  • 1/4 cup Pine nuts
  • 10 Prosciutto slices
  • 2 tbsp Olive oil
  • 2 Garlic cloves
  • 1/2 cup Red wine
  • Salt & Pepper to taste

Instructions

  • Over medium heat in a non-stick skillet melt butter and fry fresh sage until crisp and aromatic, 1-2 minutes. Remove crispy sage and let cool on a paper towel.
  • To make chicken involtini lay thinly sliced chicken breasts on your kitchen counter. Cover a chicken breast in plastic wrap and pound with a meat mallet or rolling pin until thickness is 1/4 inch.
  • You are now going to fill the Involtini di Pollo. In the middle of each chicken slice, add a heap of sliced sun-dried tomatoes, bocconcini cheese and pine nuts.
  • Roll the chicken over the filling until if forms a tight bundle.
  • Once you have created all of your chicken involtini, lay them at the top of a large slice of prosciutto and roll it around the chicken.
  • Add olive oil to the buttery non-stick skillet and brown the Involtini di Pollo on all sides 5-7 minutes.
  • Once browned on both sides add chicken involtini to a casserole dish and bake at 350 F oven for 20 minutes.
  • Meanwhile, add the wine and whole garlic cloves to the greasy skillet and reduce on low heat for 5-7 minutes.
  • Remove chicken bundles from the oven and serve topped with crispy sage and drizzle with red wine reduction. Serve alongside creamy polenta, gnocchi and a crunchy radicchio salad.

Nutrition

Calories: 430kcal | Carbohydrates: 6.2g | Protein: 34.3g | Fat: 27.8g | Saturated Fat: 8.4g | Cholesterol: 114mg | Sodium: 511mg | Potassium: 809mg | Fiber: 1.2g | Sugar: 3.1g | Calcium: 101mg | Iron: 2mg