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You are here: Home / Recipes / Italian / CHICKEN INVOLTINI WITH SPECK, SPINACH AND STRACCHINO

CHICKEN INVOLTINI WITH SPECK, SPINACH AND STRACCHINO

November 27, 2012 By Manu 4 Comments

Chicken Involtini with Stracchino, Spinach and Speck

Today’s recipe is another spur of the moment creation.  I had some Italian Speck and stracchino cheese in the fridge that needed to be used.  I also had some baby spinach (I often do, as it is one of my favourite items for salads!) and decided to use all of these ingredients to jazz up some pretty boring chicken breast schnitzels for dinner.  Involtini are a very fun dish and I enjoy making them almost as much as eating them as they can be made with a variety of fillings.  So, involtini it was.  To add some extra flavour I added some Marsala to the sauce and a sprig of thyme in the end.  They were delicious and also very pretty when cut open!  These are perfect for a mid week dinner, but they work great for a special occasion too.  Serve them warm with a glass of white wine.  Enjoy!

Chicken Involtini with Stracchino, Spinach and Speck

Chicken Involtini with Stracchino, Spinach and Speck
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Chicken Involtini with Speck, Spinach and Stracchino

How to make delicious Chicken Involtini filled with Italian Speck, Spinach and Stracchino cheese.

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 400 gms – 0.9 lbs. chicken schnitzels
  • 50 gms – 1.75 oz. Italian Speck thinly sliced
  • 50 gms – 1.75 oz. stracchino cheese
  • Baby Spinach leaves
  • 1 tbsp onion chopped
  • 2 tbsp extra virgin olive oil
  • 1 shot Marsala wine or Port
  • 1 sprig of thyme
  • Salt & Pepper to taste

Instructions

  1. Take one chicken schnitzel and flatten it using a meat mallet.
  2. Cut each flattened schnitzel in half and keep them aside. Do the same thing with all the chicken schnitzel.
  3. To make involtini, rub a tiny pinch of salt and pepper on the slice. Then put 1 slice of Italian Speck, 1 or 2 baby spinach leaves and 1 heaped tsp of stracchino cheese at the lower end of the flattened chicken schnitzel.
  4. Roll the chicken over it and close it with a toothpick or two. Repeat this for all the slices of chicken.
  5. Coat them in a little flour and keep them aside.

  6. Sauté the chopped onion with the extra virgin olive oil until translucent.
  7. Add the floured chicken involtini to the pan and cook them on both sides for 2 or 3 minutes on a medium fire.
  8. Increase the fire and add the Marsala. Let the alcohol evaporate, then decrease the flame and add a couple of tablespoon of water. Add salt and pepper to taste.
  9. 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.

  10. Decorate with a sprig of thyme. Serve warm with a green salad on the side.

Chicken Involtini with Stracchino, Spinach and Speck

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Related Posts:

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Filed Under: Italian, Mains, Meat Tagged With: cheese, chicken, dinner, involtini, Italian, Italian speck, lunch, main dish, Marsala, meat, speck, spinach, stracchino

« LASAGNE VERDI
PUMPKIN AND FONTINA CROQUETTES »

Comments

  1. muppy says

    November 27, 2012 at 9:11 pm

    yum looks tasty!

    Reply
  2. Suzanne Perazzini says

    November 28, 2012 at 10:05 am

    I haven’t made involtini for ages. I sure wish we could find stracchino and speck here easily but we would have to seek out a specialist shop. I can almost taste this – yum!

    Reply
  3. Nuts about food says

    November 28, 2012 at 9:11 pm

    Once again you inspire me to make something I never think of… a perfect way to spruce up a boring week day dinner.

    Reply
  4. Hester @ Alchemy in the Kitchen says

    November 29, 2012 at 4:56 am

    Yum. Just wondering what to have for dinner, and I find myself looking at it. Thanks for the inspiration.

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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