Pinot Grigio would be another good choice. I used a Sauvignon Blanc for my sauce, but any dry white wine will work. If you can’t find fontina, you could substitute with mozzarella, provolone, or even swiss. I used fontina cheese for this recipe because I love the slightly pungent flavor and fontina’s ability to melt. This will tenderize the meat and will further thin the cutlets making them easier to roll. To accomplish this, pound the cutlets to 1/4 inch thick. Good involtini doesn’t just have a delicious stuffing – the chicken should also be moist and tender. Top tips for perfect chicken rollups aka involtini Heat the sauce over medium-high for a few minutes until it reduces then turn off the heat and add 1-2 tablespoons of cold butter and whisk it into the sauce. If you want the sauce a bit thicker simply move the chicken to a plate and tent with foil. Once finished cooking remove the pan from the oven and add 2 tablespoons of minced parsley. Bake for 15-20 minutes or until the internal temp of the chicken reaches 160f.You don’t have to use all the breadcrumbs here. Also, spoon a bit of sauce onto the chicken then sprinkle the remaining breadcrumbs on top of each piece of chicken involtini. Return the chicken rolls to the pan and add 2 tablespoons of cubed butter.Season with salt and pepper if necessary – it probably won’t be – then add 2 tablespoons of fresh lemon juice. Once the sauce is adequately reduced remove the pan from the heat and taste test.While reducing, use a wooden spoon to dislodge the flavorful brown bits from the pan. Turn the heat to high and reduce the liquid by half (about 2-3 minutes). Cook the garlic until golden (about 2 minutes) then add a 1/2 cup of dry white wine and a 1/2 cup of low sodium chicken stock. If the pan is very dry add a couple more tablespoons of olive oil. Turn the heat down to medium-low and add 4 cloves of sliced garlic.Place all the seared chicken onto a plate and set aside. Work in batches, if required, to not crowd the pan. Once the pan is hot add a couple of tablespoons of olive oil and sear the chicken for 2-3 minutes per side or until golden brown. Heat a large pan (preferably stainless steel) to medium heat and wait 3 minutes.Note: Don’t worry – most of the stuffing will stay inside the chicken while searing after securing with the toothpicks. Next place the chicken involtini into flour and dredge, shaking off the excess. Roll the chicken then secure with a toothpick.Season both sides with salt and pepper then place 2-3 tablespoons of the spinach mixture onto the cutlets. Spread out 8-10 thin chicken cutlets (use either storebought thin sliced cutlets or pound them out to a 1/4-inch thickness) and pat them dry.In a large bowl, mix together the drained spinach, mushrooms, 1 cup shredded Fontina cheese, and a 1/4 cup of breadcrumbs.Season the mushrooms with salt and pepper and set them aside. Heat the same pan to medium and saute the mushrooms in olive oil until they release their water (about 5 minutes).Once the spinach is cool enough to handle, drain by pressing through a fine-mesh strainer. Cook spinach until wilted and season with salt and pepper. In a large pan saute the garlic in olive oil over medium-low heat until golden (about 2 minutes) then add the spinach.That will cut down on some prep and cooking time and make the process far easier!Įach number corresponds to the numbered written steps below. Pro tip: Make large portions of both the spinach and mushrooms linked above and save them for when you make this recipe. Perfect served alongside roasted potatoes, rice, or even more sauteed spinach and sauteed garlic mushrooms, this dish is a hit with even the pickiest eaters! The garlicky sauteed spinach, earthy mushrooms, and melted fontina cheese make the perfect filling for these chicken involti. This recipe combines sauteed spinach, mushrooms, and fontina cheese for the stuffing. In fact, from start to finish, it takes less than an hour to prepare.Ĭhicken involtini are essentially chicken rolled around a mixture of ingredients.
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