Involtini De Spinachi Recipes

INVOLTINI DI MAIALLE

Involtini di Maialle image

Provided by Food Network

Time 1h30m

Number Of Ingredients 11

Ingredients

1 pork tenderloin cut into scaloppini (about 12 slices 1/2- inch thick)
12 fresh sage leaves
6 slices Parma prosciutto
6 pieces of fontina Cheese 1/4 by 3/4 by 2
1 cup flour for dredging
3 tablespoons olive oil
2 tablespoons chopped shallots
2 cups shiitake mushrooms sliced
1/2 cup sherry wine
1/2 cup veal stock
1 pound spinach Sauteed with garlic and oil

Steps:

Pound the scaloppini between 2 pieces of plastic wrap to about 1/4 inch, top each piece with a sage leaf broken into pieces, 1/2 a slice of prosciutto and pound again to press together, add a piece of cheese. And roll into a cigar shape.Dredge in flour, and sear quickly in olive oil in a large saute pan, remove and set aside. Add shallots, and mushrooms to the pan and cook for 2 minutes, deglaze the pan with sherry wine, add stock and pork, and cook for 2 minutes until sauce is reduced. Serve the rolls of pork, with mushroom sauce and Sauteed spinach.

CHICKEN INVOLTINI WITH BACON ON BED OF SPINACH

Chicken Involtini With Bacon on Bed of Spinach image

Rachael Ray has a recipe, "Veal Involtini with Pancetta," but my family doesn't eat veal. I came up with my own little variation, and it worked out great. Feel free to use either veal or chicken, pancetta or bacon. Enjoy.

Provided by bricookie55

Categories Chicken Breast

Time 45m

Yield 8 rolls, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb boneless skinless chicken breast, pounded to 1/4 inch thickness
1/4 cup flat leaf parsley, chopped
salt & freshly ground black pepper, to taste
1 cup sliced or shredded mozzarella cheese
8 slices roasted red peppers (cut a jarred red pepper into 8 thin slices)
8 slices bacon or 8 slices pancetta
1 teaspoon extra virgin olive oil
1 garlic clove, cracked from skin
10 ounces Baby Spinach or 10 ounces triple-washed spinach leaves
1/4-1/3 cup white wine or 1/4-1/3 cup dry vermouth

Steps:

Preheat oven to 400 degrees.
Cut chicken breast into 8 strips (it's ok if they are not all the same size), lay flat on cutting board or surface. Sprinkle with parsley, salt, and pepper.
Sprinkle a thin layer of cheese and a red pepper slice (you can break up this slice into 2 or 3 smaller pieces if necessary to make it roll more easily inside the chicken).
Roll chicken, then wrap each roll in a slice of bacon. Use a toothpick to hold in place, or just place the roll seam side down in a broiler pan.
Bake rolls for 30-35 minutes, or until chicken is completely cooked through.
Broil 6 inches from heat for 5 minutes or until bacon is crisp (if you used toothpicks to secure, remove just before broiling; otherwise, the wood will blacken).
For bed of spinach (while rolls are baking):.
Preheat skillet over medium-high heat. Add 1 teaspoon of olive oil and clove of garlic to the pan.
Wilt the spinach in skillet, then add the wine to deglaze and combine with greens.
Serve by placing 2 rolls per plate on a bed of greens.
Note: Rachael's recipe had her frying the rolls, so that is an option as well. She put a thin layer of olive oil in a skillet and fried the rolls until golden on all sides and crisp; about 5 or 6 minutes. I personally found baking the rolls to be slightly healthier and just as tasty.

Nutrition Facts : Calories 457.4, Fat 29.5, SaturatedFat 11.1, Cholesterol 118.8, Sodium 686, Carbohydrate 4.4, Fiber 1.7, Sugar 0.8, Protein 39.9

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