Recipes › Main Course › Italian Chicken Involtini Recipe

Italian Chicken Involtini Recipe High-Protein

Recipe by Pedro M. A. Neves

Italian Chicken Involtini is an elegant yet straightforward dish featuring tender chicken breasts pounded thin, filled with a savory mixture of spinach, ricotta, and Parmesan, then rolled and simmered in tomato sauce. This high-protein main course delivers authentic Italian flavors while remaining light and nutrient-dense, making it ideal for fitness-focused meals without sacrificing taste or tradition.

Ingredients

• 4 boneless, skinless chicken breasts (180g each)
• 200g fresh spinach
• 150g ricotta cheese
• 50g grated Parmesan cheese
• 30g pine nuts, toasted
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 400ml canned crushed tomatoes
• 250ml chicken broth
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• Salt and black pepper to taste
• Butcher's twine or toothpicks for securing
• Fresh basil for garnish

Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet until approximately 5mm thick, being careful not to tear the meat.

2. Heat olive oil in a large skillet over medium heat. Sauté the spinach and minced garlic for 2-3 minutes until spinach is wilted and any excess moisture has evaporated. Transfer to a bowl and let cool slightly.

3. In the cooled spinach mixture, stir in ricotta, Parmesan cheese, and toasted pine nuts. Season with salt and pepper to taste. Mix until well combined.

4. Lay out one pounded chicken breast and distribute approximately 3 tablespoons of the filling evenly across the surface, leaving a 1cm border on all sides.

5. Starting from the shorter end, tightly roll the chicken breast, tucking in the sides as you roll. Secure with toothpicks or twine to prevent unrolling during cooking.

6. Repeat filling and rolling process with remaining three chicken breasts. Set the four involtini aside on a plate.

7. In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if needed, sear the involtini on all sides for 4-5 minutes total until golden brown.

8. Pour in the crushed tomatoes and chicken broth. Add oregano and red pepper flakes. Bring to a gentle simmer, then reduce heat to low.

9. Cover the skillet and simmer for 25-30 minutes until the chicken is cooked through and tender. The internal temperature should reach 74°C (165°F). Taste and adjust seasonings.

10. Transfer involtini to serving plates, spoon sauce over top, garnish with fresh basil, and serve immediately with your choice of vegetables or light grains.

Substitutions

• Replace ricotta with mascarpone for a creamier filling
• Substitute spinach with Swiss chard or kale for different greens
• Use sun-dried tomatoes and fresh herbs in place of canned tomatoes and oregano
• Replace pine nuts with chopped almonds or walnuts

Tips

• Pound chicken evenly to ensure uniform cooking and easier rolling; uneven thickness can lead to dry spots
• Pat the pounded chicken dry before filling to prevent the filling from sliding around
• Make sure to remove toothpicks or twine before serving to avoid choking hazards
• This dish can be prepared up to 4 hours ahead through step 6, then refrigerated until ready to sear and simmer

Involtini represents the sophisticated Italian tradition of rustic elegance, transforming simple ingredients into refined preparations. This technique originated in Southern Italy and Sicily, where resourceful cooks perfected the art of rolling and stuffing meats to create impressive presentations for family gatherings and celebrations.

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