PROSCIUTTO CHICKEN INVOLTINI WITH SPINACH & RICOTTA
Easy Chicken involtini wrapped in prosciutto and zucchini and stuffed with spinach and ricotta. An elegant, simple and delicious recipe.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- First, you need to slice the zucchini/courgette as thin as you can (don't worry if the strips aren't perfect). Rub them in a little olive oil then place them on a hot griddle pan until soft and slightly charred on each side, set them aside to cool.
- Finely chop the onion and add to a pan with a little olive oil, sauté until soft and translucent. Once soft add the spinach and 1 chopped garlic clove and cook down until the spinach has wilted. Set aside to cool.
- Once the spinach has cooled roughly chop it then add it to a bowl with the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix it all together.
- To make the chicken involtini lay the thinly sliced chicken breasts on a clean work surface. You may need to bash the chicken to a thickness of 1/4 inch. You can do this by placing the chicken in between baking parchment or cling film and beating it lightly with a rolling pin.
- Add a layer of zucchini to cover the chicken as best you can (the whole surface doesn't need to be completely covered). Add a heaped tbsp of spinach and ricotta just slightly above the middle and roll the chicken and zucchini over the filling.
- Once you have your chicken involtini, lay them at the top of a large slice of prosciutto and roll it around the chicken.
- Add a little olive oil to a large pan and brown the chicken/prosciutto on all sides. Once browned add the wine and whole garlic clove and cook the chicken involtini for 15 minutes. If the wine reduces too much add some water a few tablespoons at a time.
- Serve with creamy mashed potatoes and a vegetable side such as roasted fennel, green beans or salad.
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