Involitini di Pollo Ripieno | Stuffed Chicken Involitini

This recipe is my healthy Italian version of the classic Chicken Cordon Bleu. This Italian stuffed chicken breast is easy to prepare and looks so impressive on the plate. A chilled glass of Centanni Pecorino is a beautiful combination with this light yet savory stuffed chicken breast.

Receipt Date: September 14, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

2 Chicken Breasts, slice horizontally, I prefer skinless, boneless chicken for this recipe.

2 slices of Prosciutto Cotto, cooked Italian ham

2 slices of Provolone Cheese

2 tablespoons of Homemade Pesto Sauce, see recipe

1 cup White Wine

3 tablespoons EVOO

1 tablespoon Grass-Fed Butter

Sea Salt and Pepper to taste

Directions

The sliced chicken breasts should be about an inch thick; if it is much thicker than that, pound it out to about an inch. Sprinkle both sides of the chicken breasts with sea salt and pepper to taste. Add a slice of ham and then the provolone. Drag a spoonful of pesto sauce down the middle. Fold over and secure the open side with a toothpick. Heat the EVOO in a large saute pan over medium-high heat. Carefully add the chicken to the EVOO and saute until golden brown on both sides, about 5 minutes on both sides. Transfer the chicken to a plate and reduce the heat to medium. Deglaze the pan with the white and a tablespoon of butter. Once the sauce begins to thicken and becomes glossy, add the chicken back into the pan. Cook on low until chicken is sufficiently warmed throughout. Discard the toothpicks. Serve immediately.