Tuesday, April 24, 2012

Chicken Involtini with Prosciutto and Basil

Involtini, an Italian dish with the word meaning a thin slice of meat rolled around stuffing and cooked.  Just like a roulade.

This involtini recipe uses chicken, rolled with prosciutto, Italian ham, stuffed with sweet basil leaves and cheese.  The result, it tasted great and looked great.  The chicken breast is butterflied and flatten with a mallet.  If you want to see the photo on how to butterfly chicken breast, please click here.

4 single chicken breast fillets
12 slices prosciutto
24 large sweet basil leaves
1 small onion, finely diced
6 tomatoes, boiled, peeled and finely diced
2 cloves garlic, crushed
1 cup chicken stock or water
2 thin slices cheddar, or mozzarella
2 tsp sugar
4 tbsp olive oil
Freshly ground black pepper, to taste
Serves 4

1.  Preheat oven to 180C.

2.  Butterfly the chicken breast fillet.

3.  Arrange 3 slices prosciutto overlapping each other on the worktop.  Place chicken over it.  Top with 3 basil leaves, lay 2 small slices of  cheddar over the basil leaves and sprinkle with pepper.

4.  Roll up the chicken.  Tie with kitchen string to keep its shape.  I know mine were not nicely tied, but hey, it worked. 

5.  Heat 2 tablespoons oil in a large non stick pan over medium heat.  Cook the  involtini until all sides are brown and crisp.  Work in batches of two if the pan is not big enough.  Dish out the involtini and set aside.

6.  Heat the remaining oil in the same pan, add in onion, garlic  and cook until aromatic.  Add in tomatoes, sugar and stock and cook over low heat for about 10 minutes or until the sauce thicken.  Season with pepper.

7.  Pour the sauce into a large heat proof dish.  Place the involtini on top of the sauce and bake for 10 minutes.  Then turn the rolls and bake for another 8 minutes.  Serve with pasta or salad.

It is said that involtini are served with the kitchen string attached and the customers or guests would remove it themselves.

This recipe do not require salt as the prosciutto is already salty enough.

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