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Chicken Involtini with Stracchino, Spinach and Speck

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


  • 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


  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.