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 Speck, Spinach and Stracchino
How to make delicious Chicken Involtini filled with Italian Speck, Spinach and Stracchino cheese.
- 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
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, 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.
Roll the chicken over it and close it with a toothpick or two. Repeat this for all the slices of chicken.
Coat them in a little flour and keep them aside.
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 the Marsala. Let the alcohol evaporate, then decrease the flame and add a couple of tablespoon of water. Add salt and pepper to taste.
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.
Decorate with a sprig of thyme. Serve warm with a green salad on the side.