Chicken Involtini or Stuffed Chicken Breast is a fabulous way to manipulate chicken breast to get the most out of a usually bland cut of chicken. Our Chicken Involtini or Stuffed Chicken Breast (called Involtini Di Pollo in Italian) recipe features a stuffing made with spinach, mushrooms, and mozzarella. We also flour our involtini prior to pan frying and then slowly simmer the stuffed chicken breasts in chicken stock and white wine.
The involtini method can be applied to pork, veal, and even firm flesh fish like squid, snapper, and flounder. The stuffing for involtini can also vary and include breadcrumb, minced prosciutto, pine nuts, olives, herbs, varying cheeses, etc. In the US, the word braciole is often used to mean involtini.
Chicken Involtini or Involtini Di Pollo (Stuffed Chicken Breasts)
Prep time
Cook time
Total time
Chicken Involtini or Involtini Di Pollo (Stuffed Chicken Breasts translated literally)
Cook: Vincent Scordo - Scordo.com
Serves: 4-6
Ingredients
- 3 large chicken breasts
- 1 bunch of fresh spinach, sauted in olive oil and garlic ahead of time (and/or 1 block of frozen spinach)
- 1 cup of whole milk mozzarella, diced into cubes
- 2 cups of shitake mushrooms, finely diced and sauteed with olive oil and garlic ahead of time (and seasoned with salt and pepper)
- ¼ cup chicken stock
- Extra virgin olive oil for searing chicken
- ¼ cup white wine
- ½ cup of flour
- Kosher salt and freshly cracked black pepper
- Finely chopped parsley
Process
- Slice each chicken breast the long way, ending up with 9 thin pieces. Pound each slice with a mallet and set aside (note: using plastic wrap will help keep your cutting board clean)
- Mix the mushrooms, mozzarella, and spinach in a seperate bowl and add a bit of mixture over the top of each chicken slice. Roll each of the chicken pieces and pierce with a toothpick.
- Heat a large fry pan and add olive oil. Season each involtini with black pepper and salt and dredge the pieces in flour (making sure to remove excess flour). Sear each piece of chicken until golden brown and remove to a seperate dish.
- Deglaze pan with wine and chicken stock; add the chicken back to the pan and set flame to low. Simmer chicken for 10-20 minutes depending on the size of the chicken breast slices.
- Remove chicken from pan and add parsley and reduce sauce (depending on how loose or thick you like your sauce).
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