Involtini Di Pollo Stuffed Chicken Breasts Recipes

PROSCIUTTO-WRAPPED CHICKEN INVOLTINI WITH PEAS AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F.
• Add the peas to a bowl and begin to mash them with the back of a fork until they are mostly broken down. Add the ricotta and use the fork to blend and mash them together. Add the Parmesan, lemon zest, chile flakes, garlic powder and onion powder and stir to combine. Set the mixture aside while you prepare the chicken.
• Place the chicken cutlets between 2 pieces of parchment paper and pound them with a meat mallet or rolling pin until they are 1/4-inch thick. Remove the top layer of parchment paper and sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Divide the pea and ricotta mixture evenly among the chicken cutlets, smoothing it out to cover the surface area.
• Working one at a time, starting with the large end of the cutlet, roll the chicken up in a continuous spiral. Place the chicken on a plate seam-side down and continue the process with the remaining chicken.
• Shingle 3 slices of prosciutto so they slightly overlap. Place one piece of chicken about a third of the way up from the bottom of the prosciutto. Similarly to wrapping a burrito, bring the base of the prosciutto up over the chicken, roll the chicken once, then fold in the ends of the prosciutto, so that the ends of the chicken are covered, and continue to roll until the chicken is completely wrapped in the prosciutto. Set aside and continue the process with the remaining chicken.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and swirl to coat the skillet. Add the prosciutto-wrapped chicken to the skillet and sear it on all sides. Transfer the skillet to the oven and cook until the chicken is cooked through and the prosciutto is golden and crisp, 15 to 20 minutes.
• Remove the chicken from the oven and let sit for 5 minutes before serving.

INVOLTINI DI POLLO (STUFFED CHICKEN BREASTS)

Steps:

• Preheat an oven to 350 degrees F.
• Place each chicken breast half between two sheets of waxed paper.
• Using a meat mallet or the dull side of a cleaver blade, press down and then push out from the center of each breast half, flattening it out evenly. Do not overpound or the breasts will break apart.
• To make the stuffing: soak the bread in the stock until it is softened, two to three minutes.
• Meanwhile, in a skillet melt the butter over medium heat.
• Add the green onions and sautee, until softened but not browned, about three minutes. Place the green onions in a mixing bowl.
• Squeeze the excess stock from the bread; discard the stock.
• Add the bread to the bowl, along with the sage, parsley, and salt and pepper to taste and mix well. Taste for seasoning.
• Place a slice of ham on each of the flattened chicken breast halves.
• Divide the bread stuffing between the two breasts, spreading it over the ham.
• Roll up each breast from a narrow end; the opposite end should remain uncovered and slightly overlap the roll.
• Tuck in any stuffing that may have leaked out of the ends; the ham slice will prevent stuffing from leaking out of the center of the chicken roll.
• Using cotton kitchen string, tie the rolls closed in the same fashion that a roast is laced. Toothpicks can be used to fasten the ends securely.
• Melt the butter with the olive oil in a skillet over medium heat.
• Meanwhile, dredge the chicken rolls in the flour and set aside.
• When the skillet is hot enough to make the chicken rolls sizzle, add them.
• Brown on all sides for no longer than five minutes. Prolonged sauteing will toughen the delicate breast meat. To turn the rolls, gently slide a spatula under them to prevent rupturing.
• Transfer the sauteed breast rolls to a casserole just large enough to accommodate them, but with enough room to keep them from touching.
• Set the skillet aside for later deglazing.
• Pour the stock over the breasts, cover tightly, and place in the preheated oven.
• Bake until the breasts are just cooked through but still juicy, 20 to 25 minutes (it took me 40 minutes for the chicken to be fully cooked).
• Remove from the oven, and transfer the rolls to a cutting board, reserving the liquid in the casserole.
• Remove the string and toothpicks and let stand for five to ten minutes.
• Meanwhile, heat the pan drippings that remain in the skillet in which the breasts were sauteed.
• Add 1/2 cup of the stock from the casserole and bring to a simmer, using a wooden spoon to dislodge any bits stuck to the pan bottom.
• Add the wine and continue to simmer to evaporate the alcohol.
• Taste for salt.
• Cut each of the stuffed breasts crosswise into five or six slices and arrange on a serving platter. Pour the hot pan juices over them.

STUFFED CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Pound chicken breasts between sheets of waxed paper to thickness of 1/4 inch.
• Arrange chicken breasts shiny side down.
• Cover each with 1 prosciutto slice, set Bel Paese cheese oblong in center, place 2 asparagus spears beside cheese and sprinkle with about 3 tablespoons Parmesan mixture, then parsley. Roll up tightly.
• Preheat oven to 350 degrees.
• Heat thin layer of oil in large skillet over medium heat.
• Dredge chicken rolls in flour, shaking off excess.
• Arrange seam side down in skillet and brown on both sides.
• Transfer to baking sheet; pour oil over- do not wash skillet.
• Bake chicken until tender, about 15 minutes.
• Meanwhile, set skillet over high heat.
• Add mushrooms and Marsala.
• Tilt pan, heat wine and ignite.
• When flames subside, boil until liquid is reduced by half.
• Add cream and boil until reduced to saucelike consistancy; season with salt and pepper.
• To serve, set 2 chicken rolls on each plate, spoon Marsala sauce over and serve.