Best Prosciutto Chicken Involtini With Spinach Ricotta Recipes

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FLORENTINE PROSCIUTTO WRAPPED CHICKEN



Florentine Prosciutto Wrapped Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 box frozen spinach, defrosted
3 tablespoons pine nuts
1/2 cup ricotta cheese
1/4 cup grated Parmigiano-Reggiano
2 cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
A few grates nutmeg
6 chicken breasts
6 slices prosciutto di Parma, 1/3 pound
3 to 4 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Wring out defrosted spinach in clean kitchen towel.
  • Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.
  • Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast. Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.

CHICKEN INVOLTINI {STUFFED CHICKEN ROLLS}



Chicken Involtini {Stuffed Chicken Rolls} image

Chicken involtini or chicken rolls stuffed with prosciutto and cheese are one of my go-to entrees when on a time crunch but still want something savory for dinner

Provided by Italian Recipe Book

Categories     chicken     Entrees

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



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.

PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA



Prosciutto-Wrapped Chicken Involtini with Peas and Ricotta image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 cup frozen peas, thawed
1/4 cup ricotta
1/4 cup freshly grated Parmesan
1 teaspoon lemon zest
1/4 teaspoon chile flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 chicken cutlets
Kosher salt and freshly ground black pepper
12 thin slices prosciutto
1 tablespoon olive oil

Steps:

  • Preheat the oven to 375 degrees F.
  • Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
  • Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
  • Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
  • Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
  • Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
  • Remove the chicken from the oven and let sit for 5 minutes before serving.

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