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Pollo Involtini

Involtini is the Italian word for “rolls,” and in Italian cooking it stands for thin slices of meat rolled around a stuffing. Don’t let the end result fool you–it’s super easy to make!

Pollo Involtini
Makes 4 servings

If you pound your chicken out thin, and place the rolls seam-side-down in the baking pan, these delicious stuffed chicken breasts won’t need to be tied or toothpicked. Because they are baked, they are nice and juicy, but they might come out of the oven looking a little pale. To pretty them up on the plate, slice them before serving.

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/2 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
1 tablespoon extra-virgin olive oil, plus more for the pan
1/2 medium onion, finely chopped
1 garlic clove, minced
1/2 cup coarsely chopped frozen thawed artichoke hearts
1 (packed) cup baby spinach (about 2 1/2 ounces)
1 teaspoon finely chopped fresh sage or rosemary
1/3 cup low-fat ricotta cheese
1/2 cup reduced-sodium chicken broth
1/4 cup dry white wine

1. Preheat the oven to 400ºF. Lightly oil an 11 1/2 x 8-inch baking dish.

2. One at a time, place a chicken breast half between 2 plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/4-inch thick. Season the chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

3. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the artichoke hearts. Stir in the spinach and sage and cook until wilted, about 2 minutes. Transfer the spinach-ricotta mixture to a wire sieve and press with a heatproof spatula to remove excess moisture. Transfer to a bowl and stir in the ricotta and remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.

4. Place 1 chicken breast, smooth-side down, on a work surface. Spread one-fourth of the spinach-ricotta mixture in the center of the breast, leaving a 1-inch border on all sides. Fold in the sides, and then roll up from the bottom, like a burrito, to enclose the filling. Place the roll, seam-side down, in the prepared baking dish. Repeat with remaining chicken breasts and spinach-ricotta mixture. Pour the broth and wine over the chicken.

5. Bake until an instant-read thermometer inserted in the center of a breast reads 165ºF, about 20 minutes. Transfer each portion to a dinner plate, and top with a spoonful of the pan juices. Serve hot.

FFF-cover – From Fabulicious!: Fast & Fit
by Teresa Giudice with Heather Maclean

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