Prosciutto Chicken Involtini With Spinach Ricotta Recipes

CHICKEN PROSCIUTTO INVOLTINI

Steps:

• Place the tomatoes in a bowl and cover with boiling water to rehydrate, about 10 minutes. (If you're using oil packed sundried tomatoes, simply drain them.) Set aside the tomatoes while you prepare the chicken.
• Preheat oven to 425°F with the rack in the middle.
• Pat your chicken breasts dry with paper towels and smash with a meat pounder until ¼-inch thick.
• Sprinkle both sides of the breasts with salt and pepper, and place the breasts skin-side down.
• Fish the softened tomatoes out of the water and squeeze dry before finely mincing the tomatoes. In a small bowl, combine the chopped tomatoes with the mayonnaise and basil. I won't tell anyone if you used Primal Kitchen's mayonnaise instead of making your own.
• Divide the flavored mayonnaise into fourths and add a dollop to each flattened chicken breast. Spread the mayonnaise over the breast, leaving a ½-inch edge.
• Carefully roll each breast to form a cylinder.
• Wrap two pieces of prosciutto around each breast and secure with two toothpicks.
• Place the swine-wrapped chicken breasts on a parchment paper-lined baking sheet. Brush the olive oil on top of the meaty packages.
• Bake in the oven for 18-22 minutes or until the thickest part registers 150°F on an instant-read meat thermometer. (Yeah, I know that the UDSA's recommended temp for chicken is 165°F, but Serious Eats says 150°F is fine, and I haven't gotten sick yet. So there.)
• Rest the chicken for 5 minutes while you heat up the marinara sauce.
• Slice the chicken, and place on top of the sauce. Mangia!

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.

CHICKEN INVOLTINI {STUFFED CHICKEN ROLLS}

Steps:

• Season each chicken slice with salt and pepper to taste.
• If chicken cut is too thin, lay 2 fillets overlapping one another.
• Top with a piece of prosciutto crudo (salt-cured ham), one or two slices of cheese and a few rosemary leaves.
• Roll each chicken involtino tightly and secure with a toothpick.
• Rub with extra virgin olive oil and place on a hot grill pan.
• Let cook on each side for at least 3-4 minutes to get the meat cooked on the inside. Reduced the heat and flip the meat a couple of times if needed.
• Serve hot with more pepper and extra virgin olive oil.