Best Olive Gardens Chicken Involtini Recipes

Chicken Involtini {Stuffed Chicken Rolls} image

Provided by Italian Recipe Book

Time 15m

Number Of Ingredients 7

6-12 chicken fillets (super thinly sliced)
6 prosciutto slices
6-12 provolone cheese slices
Rosemary sprigs or basil leaves
Extra virgin olive oil
Salt (pepper to taste)
Toothpicks (for securing the rolls)

Steps:

Season each chicken slice with salt and pepper to taste.
If chicken cut is too thin, lay 2 fillets overlapping one another.
Top with a piece of prosciutto crudo (salt-cured ham), one or two slices of cheese and a few rosemary leaves.
Roll each chicken involtino tightly and secure with a toothpick.
Rub with extra virgin olive oil and place on a hot grill pan.
Let cook on each side for at least 3-4 minutes to get the meat cooked on the inside. Reduced the heat and flip the meat a couple of times if needed.
Serve hot with more pepper and extra virgin olive oil.

Grilled Chicken Involtini image

Provided by Giada De Laurentiis

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup chopped parsley
1 teaspoon lemon zest, from 1 lemon
1/4 teaspoon salt
3/4 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
8 chicken breast cutlets
8 slices Prosciutto di Parma
8 slices provolone picante cheese
8 oil-cured sundried tomatoes
1 tablespoon extra-virgin olive oil

Steps:

Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
In a separate small bowl, mix together the salt, oregano and red pepper flakes.
Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.

Chicken Involtini With Sun-Dried Tomatoes, Pine Nuts and Spinach image

Provided by ElizabethKnicely

Time 1h10m

Yield 4 stuffed chicken breasts, 4 serving(s)

Number Of Ingredients 10

1/4 cup sun-dried tomato
2 tablespoons pine nuts, slightly toasted
1 cup frozen spinach, chopped
1/2 cup Fontina cheese, shredded
2 cups breadcrumbs
1 tablespoon butter, melted
1 tablespoon flat leaf parsley, chopped
4 boneless chicken breasts, with skin-on
salt, to taste
ground black pepper, to taste

Steps:

Pre-heat oven to 400°F.
COMBINE stuffing ingredients together in a bowl. Set aside.
PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
SHAPE handful of stuffing into a ball and place in center of each chicken breast.
WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

Nutrition Facts : Calories 589.4, Fat 26.6, SaturatedFat 9.2, Cholesterol 116.1, Sodium 720.1, Carbohydrate 43.2, Fiber 4.2, Sugar 5.2, Protein 43.4

Olive Garden's Chicken Involtini image

Provided by Jody Wood @jodywood1967

Categories Chicken

Number Of Ingredients 10

FOR THE STUFFING:
1/4 cup(s) sun-dried tomatoes
2 tablespoon(s) pine nuts, slightly toasted
1 cup(s) frozen spinach, chopped
1/2 cup(s) fontina cheese, shredded
2 cup(s) breadcrumbs
1 tablespoon(s) butter, melted
1 tablespoon(s) flat leaf parsley, chopped
4 - boneless chicken breasts, with skin
- salt and pepper to taste

Steps:

Pre-heat oven to 400ºF. COMBINE stuffing ingredients together in a bowl. Set aside.
PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts. SHAPE handful of stuffing into a ball and place in center of each chicken breast. WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.