Description
Chicken Involtini – Fancy-But-Easy Weeknight Wonder
Time
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Prep: 15 minutes
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Cook: 25 minutes
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Total: 40 minutes
Ingredients
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4 thin chicken cutlets (or 2 large chicken breasts, butterflied and pounded to ¼-inch thickness)
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Kosher salt and freshly cracked black pepper, to taste
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1 tsp dried Italian herbs (or 1 tbsp fresh, chopped)
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1 cup fresh spinach, sautéed and squeezed dry (or 10 oz frozen, thawed and squeezed)
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½ cup whole-milk ricotta or full-fat cream cheese
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¼ cup finely grated Parmesan cheese
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1 large garlic clove, minced
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1 tbsp olive oil
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Toothpicks or kitchen twine
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Optional for serving: marinara sauce or simple lemon-butter pan sauce
Instructions
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Preheat Oven
Preheat oven to 190°C (375°F). -
Prepare Chicken
Pat chicken dry. Season both sides with salt, pepper, and Italian herbs. -
Make Filling
In a bowl, mix spinach, ricotta (or cream cheese), Parmesan, garlic, salt, and pepper until smooth. -
Assemble Rolls
Spoon 2–3 tbsp filling onto the lower third of each cutlet. Roll chicken away from you and secure with toothpicks or twine. -
Sear Chicken
Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken rolls seam-side down. Sear 2–3 minutes per side until golden brown. -
Bake
Transfer skillet to preheated oven and bake 15–20 minutes, until internal temperature reaches 74°C (165°F). -
Rest & Sauce
Let chicken rest 5–10 minutes. For a quick pan sauce, add 2 tbsp broth or white wine to the hot skillet, scrape up browned bits, and swirl in butter and lemon juice. -
Serve
Remove toothpicks or twine. Slice diagonally, drizzle with sauce or marinara, and serve.
Notes
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Don’t overstuff rolls—less filling prevents leakage.
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Sear before baking for golden crust and flavor.
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Oven-safe skillet is best; otherwise, transfer to a baking dish.
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Rest chicken after baking to retain juices.