I love chicken involtini. Well, to be honest I love all involtini, especially when they are filled with cheese! I am always looking for different stuffing. In this case, I filled the rolls with Fontina cheese and smokey Italian Speck. I then cooked them with peas and a little bit of cream – mainly to make a little extra sauce. These Chicken Involtini with Fontina, Speck and Peas are moist and tender and the combination of Fontina and Speck is a classic of Northern Italian cooking. They are an absolute match made in heaven. It is a dish that the whole family will thoroughly enjoy. Buon Appetito!
Chicken Involtini with Fontina, Speck and Peas
Chicken Involtini with Fontina, Speck and Peas - a great way to jazz up your chicken breast!
- 450 gms – 1 lbs chicken schnitzels
- 50 gms – 1.75 oz. Italian Speck 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
- 3 tbsp heavy cream
- 1 ½ cups frozen peas
- Salt & Pepper to taste
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.
To make involtini put 1 slice of Italian Speck 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.
Sauté the chopped onion with the extra virgin olive oil until translucent.
Add the floured chicken involtini to the pan and cook them on both sides for 2 or 3 minutes on a medium fire.
Increase the fire and add Marsala. Let the alcohol evaporate, then decrease the flame and add a couple of tablespoon of water. Cover and let it cook for about 10 minutes (you may need to add a little extra water, so keep an eye on it!).
Add the frozen peas and cook, covered, for another 5 minutes.
Remove the toothpicks and serve warm.
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