Chicken involtini

5 from 31 votes

Rolled up chicken breasts stuffed with garlicky spinach, seared mushrooms, and melty fontina cheese and baked in a buttery lemon and white wine sauce.

Prep Time10

Cook Time40

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

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!

Video

Notes

The chicken can be tied with string instead of using toothpicks.
If the sauce is too thin move the chicken to a plate and just cook the sauce over medium-high for a few minutes to reduce and thicken. You can also add another knob of cold butter and whisk in before serving to emulsify the sauce.
Extra stuffing can be saved in the fridge for up to 3 days and should be heated before consuming due to it being used for raw chicken.
Leftovers can be saved for up to 3 days in the fridge and can be reheated until warm on the stovetop.

Nutrition