Delicate Gourmet Stuffed Chicken Involtini Recipe

This Chicken Involtini recipe is a feast of flavours with sauteed spinach, mushrooms, and fontina in a zesty sauce, all in under one hour.

Chicken Involtini Recipe

Savour the essence of Italian home cooking with the Chicken Involtini, where thin chicken cutlets are artfully rolled with a savoury filling of sautéed spinach, mushrooms, and fontina cheese. Each bite is a symphony of flavours complemented by a zesty lemon white wine sauce that elevates the dish beyond the ordinary. This Chicken Involtini recipe impresses on any occasion without demanding hours in the kitchen, perfect for a hearty family meal or a refined dinner with friends.

Ingredients

For the sauteed spinach

  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 8 ounces spinach
  • salt and pepper to taste

For the sauteed mushrooms

  • 2 tablespoons olive oil
  • 1/2 pound mushrooms diced
  • salt and pepper to taste

Remaining ingredients

  • 8 large chicken cutlets pounded 1/4 thick, about 2 pounds of chicken
    salt and pepper to taste
  • 1/4 cup olive oil
  • 4 cloves garlic sliced
  • 1/2 cup flour for dredging
  • 2 tablespoons lemon juice
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1 cup fontina cheese shredded
  • 1/2 cup Italian seasoned breadcrumbs divided
  • 2 tablespoons butter cubed
  • 2 tablespoons Italian parsley minced

Instructions

For the sauteed spinach

  • In a large pan saute the garlic in olive oil over medium-low heat until golden (about 2 minutes) then add the spinach. Cook spinach until wilted and season with salt and pepper.
  • Remove spinach from heat and set aside.
  • Once the spinach is cool enough to handle, drain by pressing through a fine-mesh strainer.
  • Chop the spinach and set it aside.
  • For the sauteed mushrooms
  • Heat a large pan to medium heat and saute the mushrooms in olive oil until they release their water (about 5 minutes).
  • Season the mushrooms with salt and pepper and set aside.

For the chicken involtini

  • Preheat oven to 375f.
  • Drain any residual moisture from the mushrooms and spinach and place into a bowl along with the fontina cheese and a 1/4 cup of breadcrumbs.
  • Season the chicken with salt and pepper on both sides. Layer 2-3 tablespoons of the filling in the center of the chicken. Roll the chicken then dredge in flour and shake off the excess.
  • Secure the chicken with toothpicks. Repeat for remaining chicken. Any extra stuffing can be saved for another purpose.
  • Heat a large oven-safe pan to medium. Once hot, add the olive oil and the chicken. Sear the chicken until brown on all sides (around 2 minutes per side) then move to a plate.
  • Add the garlic to the pan and saute until golden (about 2 minutes) then add the wine and chicken stock. Turn heat to high and with a wooden spoon remove the brown bits.
  • Cook for 2 minutes or until reduced by about half. Taste the sauce and adjust salt and pepper to taste.
  • Remove the pan from the burner and add the chicken to the pan. Sprinkle the chicken with the remaining breadcrumbs and add the lemon juice and butter pieces into the sauce.
  • Bake for 12-15 minutes or until the chicken reaches an internal temp of 160f.
  • After removing the chicken involtini from the oven, add the parsley to the sauce. Let the chicken rest for 5-10 minutes before removing the toothpicks and serving. Enjoy!

Serving Suggestions

  • Garlic Mashed Potatoes
  • Risotto alla Milanese
  • Grilled Asparagus
  • Caesar Salad
  • Creamed Spinach
  • Polenta
  • Roasted Vegetables
  • Parmesan Truffle Fries
  • Caprese Salad
  • Broccoli Rabe with Garlic

Tips and Tricks

  • Make large portions of the spinach and mushrooms as suggested.
  • Pound the chicken breasts to a 1/4 inch thickness to ensure they are tender and easy to roll.
  • Remember to pat them dry before seasoning and adding the filling.
  • While Fontina cheese is recommended for its melting qualities and flavor, it can be substituted with mozzarella, provolone, or Swiss cheese if preferred.

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