I got 99 problems, but dinner ain’t one.
Provided by: Tastemade
Prep time: 25 minutes
Cook time: 45 minutes
Yield: 5
Ingredients:
| 5 (4-ounce) boneless, skinless chicken breasts, butterflied and thinned with tenderizer |
| 6 ounces prosciutto |
| 2 ounces burrata |
| 1/4 cup basil pesto |
| 4 tablespoons olive oil |
| 1 teaspoon salt |
| 4 cups marinara sauce |
| 5 slices shredded mozzarella |
| 1/4 cup basil leaves |
Steps:
- Line each breast with 2 to 3 slices of prosciutto, 2 tablespoons of burrata and a tablespoon of pesto.
- Wrap the breast into a roll and secure with toothpicks. Season with salt, and repeat until all breasts are used.
- Preheat the oven to 400 degrees.
- In a large skillet on medium-high heat, add olive oil. Saute chicken involtinis for 2 minutes until the bottom is golden and a seal is formed on the roll.
- Add marinara and top with cheese.
- Bake for 15 to 20 minutes until chicken is cooked through and cheese is melted. Top with basil leaves and serve immediately.
This involtini recipe is to dies for. Simple and easy to make, will blend the mushroom gravy flavor with the chicken and the asparagus. Try it.
Provided by: Nonna Box
Categories: Secondi
Total time: 60 minutes
Prep time: 50 minutes
Cook time: 10 minutes
Yield: 4
Ingredients:
| 8 half chicken breasts, (pounded thin) |
| 12 asparagus spears |
| 8 thin slices of mortadella |
| 8 thin slices of fontina |
| 2 tbsp butter |
| 1 tbsp extra-virgin olive oil |
| 1 tsp salt |
| 1 tsp freshly ground black pepper |
| 1 1/2 lbs fresh cremini mushrooms, (sliced) |
| 6 tbsp unsalted butter |
| 3 large shallots, (finely chopped) |
| 1/4 cup flour |
| 4 cup chicken stock (or more if necessary) |
| 1 teaspoon salt |
| 1 teaspoon freshly ground black pepper |
| 1 cup fresh Italian parsley, (finely chopped) |
Steps:
- FOR THE MUSHROOM GRAVY
- FOR THE CHICKEN ROLLS
Nutrition Facts:
Calories 2346 kcal, Carbohydrate 42 g, Protein 183 g, Fat 156 g, Saturated Fat 61 g, Cholesterol 612 mg, Sodium 7753 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
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