Chicken Involtini with Prosciutto and Fontina

Chicken Involtini with Prosciutto and Fontina

Chicken is definitely the kind of meat we eat the most.  My children like it more than any other meat and even though I have always preferred beef, I now enjoy it too.  Being that we eat chicken often, I am always looking for different ways to serve it, so it doesn’t get too boring.  Let’s face it, chicken can be boring… and sometimes even tasteless.  But if you cook it in the right way and add some good and tasty ingredients, it can become the star of your dinner table, which is exactly what happened to these rolls the other day.  They are very easy to make and taste so good!  The filling is delicious and bold in flavour, which contrasts very well with the mild sweetness of the sauce.  A true winning combination!  Serve the involtini warm with a glass of cold white wine and… enjoy!

Chicken Involtini with Prosciutto and Fontina

Chicken Involtini with Prosciutto and Fontina
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 400 gms – 0.9 lbs. chicken schnitzels
  • 50 gms – 1.75 oz. prosciutto, thinly sliced
  • 50 gms – 1.75 oz. Fontina cheese (or Fontal)
  • 1 tbsp onion, chopped
  • 2 tbsp extra virgin olive oil
  • 1 shot Marsala wine (or Port)
  • 5 sage leaves
  • Salt & Pepper to taste
Instructions
  1. Take one chicken schnitzel and flatten it using a meat mallet. Cut each flattened schnitzel in half and keep them aside. Do the same thing with all the chicken schnitzel.
  2. To make involtini put 1 slice of prosciutto and some Fontina cheese at the lower end of the flattened chicken schnitzel. Roll the chicken over it and close it with a toothpick or two. Repeat this for all the slices of chicken.
  3. Season with salt and pepper. Coat them in a little flour and keep them aside.
  4. Sauté the chopped onion and sage with the extra virgin olive oil until translucent.
  5. Add the floured chicken involtini to the pan and cook them on both sides for 2 or 3 minutes on a medium fire.
  6. Increase the fire and add the Marsala. Let the alcohol evaporate, then decrease the flame and add a couple of tablespoon of water. Cover and let it cook for about 15 minutes (you may need to add a little extra water, so keep an eye on it!) or until the chicken is cooked through.
  7. Serve warm with a green salad on the side.

Chicken Involtini with Prosciutto and Fontina

Chicken Involtini with Prosciutto and Fontina

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