Involtini di Pollo
Thinly cut chicken breasts are laced with Prosciutto, herbs and cheese then rolled tightly into involtini. The chicken rolls are slow cooked in a delicious tomato or white wine sauce and served immedaitely.
- 600 grams Chicken Breast (sliced thin into 12 slices)
- 400 grams Provola Cheese (sliced)
- 100 grams Gorgonzola Cheese (sliced)
- 1 tablespoon Peanut or Sunflower Oil
- 1 tablespoon Extra Virgin Olive Oil
- 1 Onion (sliced)
- 500 grams Cherry Tomatoes (halved)
- Salt & Pepper (to taste)
- 50 grams Fresh Parsley (chopped)
- Sea Salt
- For the Chicken
On a clean work surface, lay out the chicken slices and flatten with a meat pounder until very thin.
On each slice, lay a piece of Provola cheese and a piece of Gorgonzola cheese and roll up tightly.
Use a toothpick or two to hold the involtino together. Repeat until you have rolled up all the chicken slices.
- For the Sauce
For the sauce, in a large frying pan, heat olive oil over medium heat. Add the sliced onions, mushrooms and cut cherry tomatoes. Reduce heat to low and cook for 10 minutes. Season to taste.
- To Cook & Serve
Place the involtini in a large baking pan dizzled with olive oil and bake in a preheated oven at200°C (392° F) for 8/10 minutes.
To serve, place the hot sauce on the serving plate and arrange the involtino on top with a garnish of fresh chopped parsley.