This recipe came together on a whim when I found some Italian speck and creamy stracchino cheese in the fridge that needed using. With a handful of baby spinach and a few chicken schnitzels on hand, I turned them into elegant involtini—small, stuffed rolls that are as enjoyable to make as they are to eat. To boost the flavor I added a splash of Marsala wine to the pan sauce and finished the dish with a sprig of thyme. The result was a tender, savory main course with a creamy center and a pretty cross-section when sliced. These involtini are ideal for a weeknight dinner but attractive enough for guests; serve warm with a light salad and a chilled glass of white wine.
Chicken Involtini with Speck, Spinach and Stracchino
Learn how to make tender chicken involtini filled with Italian speck, wilted spinach and creamy stracchino cheese.
Main
Italian
Ingredients
-
400
gms
– 0.9 lbs. chicken schnitzels -
50
gms
– 1.75 oz. Italian Speck
thinly sliced -
50
gms
– 1.75 oz. stracchino cheese - Baby Spinach leaves
-
1
tbsp
onion
chopped -
2
tbsp
extra virgin olive oil -
1
shot Marsala wine
or Port -
1
sprig of thyme - Salt & Pepper to taste
Instructions
-
Place a chicken schnitzel between plastic wrap and gently flatten it with a meat mallet until even.
-
Cut each flattened schnitzel in half to create smaller pieces and set aside.
-
Season each piece lightly with salt and pepper. At the lower edge place one slice of speck, one or two baby spinach leaves and a heaped teaspoon of stracchino cheese.
-
Roll the chicken tightly over the filling and secure with a toothpick. Repeat with remaining pieces.
-
Dust each involtini with a little flour and set aside.
-
Heat the olive oil in a sauté pan and cook the chopped onion until translucent.
-
Add the floured involtini to the pan and brown on both sides over medium heat, about 2–3 minutes per side.
-
Turn up the heat, pour in the Marsala and let the alcohol evaporate. Reduce the heat, add a couple of tablespoons of water, and season with salt and pepper.
-
Cover and simmer for about 15 minutes, adding a little extra water if needed, until the chicken is cooked through.
-
Remove the toothpicks, garnish with a sprig of thyme and serve the involtini warm with a green salad.
