Description
- Learn how to make delicious Chicken Rolls with Fontina and Spinach with this easy step-by-step recipe.
Ingredients
Scale
- For the sauteed spinach:
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 8 ounces spinach
- Salt and pepper to taste
- For the sauteed mushrooms:
- 2 tablespoons olive oil
- 1/2 pound mushrooms, diced
- Salt and pepper to taste
- Remaining ingredients:
- 8 large chicken cutlets, pounded 1/4 inch thick
- Salt and pepper to taste
- 1/4 cup olive oil
- 4 cloves garlic, sliced
- 1/2 cup flour for dredging
- 2 tablespoons lemon juice
- 1/2 cup dry white wine
- 1/2 cup low sodium chicken stock
- 1 cup shredded fontina cheese
- 1/2 cup Italian seasoned breadcrumbs, divided
- 2 tablespoons butter, cubed
- 2 tablespoons minced Italian parsley
Instructions
- For the sauteed spinach:
- In a large pan, sauté the garlic in olive oil over medium-low heat until golden, then add the spinach.
- Cook spinach until wilted and season with salt and pepper. Remove spinach from heat and set aside.
- Once the spinach is cool enough to handle, drain by pressing through a fine-mesh strainer. Chop the spinach and set it aside.
- For the sauteed mushrooms:
- Heat a large pan to medium heat and sauté the mushrooms in olive oil until they release their water.
- Season the mushrooms with salt and pepper and set aside.
- For the chicken involtini:
- Preheat oven to 375°F.
- Drain any residual moisture from the mushrooms and spinach and place into a bowl along with the fontina cheese and 1/4 cup of breadcrumbs.
- Season the chicken with salt and pepper on both sides. Layer 2-3 tablespoons of the filling in the center of the chicken. Roll the chicken, then dredge in flour and shake off the excess. Secure the chicken with toothpicks. Repeat for remaining chicken. Any extra stuffing can be saved for another purpose.
- Heat a large oven-safe pan to medium. Once hot, add the olive oil and the chicken. Sear the chicken until brown on all sides, then move to a plate.
- Add the garlic to the pan and sauté until golden, then add the wine and chicken stock. Turn heat to high and with a wooden spoon remove the brown bits. Cook for 2 minutes or until reduced by about half. Taste the sauce and adjust salt and pepper to taste.
- Remove the pan from the burner and add the chicken to the pan. Sprinkle the chicken with the remaining breadcrumbs and add the lemon juice and butter pieces into the sauce. Bake for 12-15 minutes or until the chicken reaches an internal temp of 160°F.
- After removing the chicken involtini from the oven, add the parsley to the sauce. Let the chicken rest for 5-10 minutes before removing the toothpicks and serving. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
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