Hey, Italian food lovers!
I’m excited to share a recipe close to my heart: Chicken Involtini with Spinach, Prosciutto and Fontina Cheese.
This dish is a true crowd-pleaser, featuring tender chicken breasts stuffed with flavorful spinach, gooey Fontina cheese, and savory prosciutto.
Let’s get cooking!
Chicken Involtini with Spinach, Prosciutto and Fontina Cheese
Course: MainCuisine: ItalianDifficulty: Medium4
servings15
minutes45
minutes550
kcal
Chicken Involtini with Spinach and Fontina is a savory Italian dish featuring tender chicken breasts rolled with blanched spinach, creamy Fontina cheese, and flavorful prosciutto.
The rolls are lightly dredged in flour, pan-fried until golden brown, and then simmered in a rich sauce made with Marsala wine, chicken stock, and cremini mushrooms.
This dish offers a delightful combination of textures and flavors, perfect for a satisfying dinner.
Ingredients
4 chicken breasts
1/2 pound spinach, blanched and squeezed of excess water
4 slices fontina cheese
4 slices prosciutto
flour
1/2 cup Marsala wine (dry)
1/2 cup white wine
1/2 cup chicken stock
1 1/2 tablespoon parsley, chopped
1 cup cremini mushrooms, sliced
2 tablespoons butter
Directions
- Pound each chicken breast until they're about 1/4 inch thick.
- Top each chicken breast with spinach, fontina cheese, and prosciutto. Roll them up and tie them with butcher's string. Dredge each roll in flour.
- Heat a large sauté pan with olive oil. Brown the chicken rolls on all sides over high heat, then drain the excess oil from the pan.
- Pour in the Marsala and white wines, chicken stock, and chopped parsley. Add the sliced mushrooms, cover the pan, and let it simmer over low heat for 20 minutes.
- Remove the chicken rolls from the pan. Add butter to the sauce and swirl it around to thicken.
- Remove the butcher's string. Slice the chicken rolls into three pieces each, pour the sauce over them, garnish with parsley, and serve with mashed potatoes or gnocchi.
Notes
- Pound the chicken breasts evenly: To ensure even cooking and rolling, pound the chicken breasts to a uniform thickness of about 1/4 inch.
- Secure the rolls tightly: After filling the chicken rolls, use butcher's string to tie them securely to prevent them from unraveling during cooking.
- Monitor the oil temperature: When frying the chicken, maintain the oil temperature at around 400 degrees Fahrenheit for optimal browning and crispiness.
- Simmer gently: After browning the chicken, simmer it gently in the sauce to allow the flavors to meld and the chicken to cook without becoming tough.
FAQ Chicken Involtini with Spinach, Prosciutto and Fontina Cheese:
1. Can I substitute the Marsala wine with another type of wine?
Yes, you can substitute a dry red wine for Marsala wine. Check out our post about Italian wine types to learn more.
2. Can I make this recipe ahead of time?
Yes, you can prepare the chicken involtini ahead of time and store them in the refrigerator. Just reheat them in the oven before serving.
3. What can I serve with chicken involtini?
Chicken involtini pairs well with mashed potatoes, gnocchi, roasted vegetables, or a simple green salad.
4. Can I omit the prosciutto from the recipe for dietary reasons?
Yes, you can omit the prosciutto from the recipe if you have dietary restrictions or preferences. The dish with spinach, fontina cheese, and chicken will still be flavorful.
5. How do I know when the chicken involtini are cooked through?
You can tell when the chicken involtini are cooked through by using a meat thermometer. The internal temperature of the chicken should reach 165°F (75°C) when fully cooked.
6. Can I use frozen spinach instead of fresh spinach in this recipe?
While fresh spinach is recommended for this recipe, you can use frozen spinach as a substitute. Just make sure to thaw and squeeze out any excess water before using it as a filling for the chicken involtini.
