Chicken Involtini with Fontina, Speck and Peas

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!

Print

Chicken Involtini with Fontina, Speck and Peas

Chicken Involtini with Fontina, Speck and Peas - a great way to jazz up your chicken breast!

Course Main

Cuisine Italian

Prep Time 15 minutes

Cook Time 17 minutes

Total Time 32 minutes

Servings 4

Author Manuela Zangara

Ingredients

• 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

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 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.
3. Season with salt and pepper. Coat them in a little flour and keep them aside.
   
4. Sauté the chopped onion 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 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!).
7. Add the frozen peas and cook, covered, for another 5 minutes.
8. Add the cream and cook, covered, for 2 more minutes or until the chicken is cooked through.
   
9. Remove the toothpicks and serve warm.

Related Posts:

• Chicken Involtini with Prosciutto and Fontina
• CHICKEN INVOLTINI WITH SPECK, SPINACH AND STRACCHINO
• CHICKEN SOFFICINI
• BEEF SCHIACCIATINA
• GATTÒ DI PATATE – POTATO PIE