Chicken Involtini
An elegant and satisfying dish that’s perfect for a special occasion or a cozy weeknight meal. Tender chicken thighs are filled with a savory combination of pancetta, provolone cheese, omelette, and wilted greens, then rolled and cooked to golden perfection. A simple pan sauce infused with garlic, herbs, and white wine adds the finishing touch to this flavor-packed recipe
Watch the full recipe below
Chicken Involtini
Servings: 4
This Chicken Involtini recipe is sure to impress with its elegant presentation and irresistible flavors. It's a wonderful way to elevate your weeknight cooking or create a memorable dining experience for your loved ones.
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Ingredients
- 2 free range eggs whisked
- Sea salt flakes
- Black pepper
- 4 chicken thighs
- 8 slices round mild pancetta
- 100 g provolone cheese
- 3 tbs plain flour
- 100 g butter
- 3-4 garlic cloves smashed
- Hard herbs of choice; rosemary sage, thyme
- Cooked 1/2 bunch of silver beet or spinach
- 1 cup white wine
Equipment Used
Instructions
- In a medium heat fry pan, add a drizzle of olive oil and place the whisked eggs, to create the beginning of your omelette. Start to flip the omelette onto itself, until just set, then set aside, cool, and slice
- Thin out your chicken thighs with a knife or with a mallet, to ensure the chicken is one even thickness
- Start by placing your chicken onto the pancetta slices, 2 per thigh, then add the omelette, silver beet and cheese, roll it up, and secure with cooking twine.
- Roll the chicken in the flour, then Brown in a medium heat fry pan, with some extra virgin olive oil until golden on all sides
- Add in the butter, smashed garlic cloves and your herbs of choice. Then deglaze with your wine, place the lid on, turn the heat to low and cook until the sauce has thickened, and the chicken is cooked
- Remove all the twine and slice.
- Serve with the sauce, on its own, or with polenta and some crusty bread
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