Chicken Involtino
Ingredients
Main
Sage Butter Sauce
Instructions
- 1
Blanch the asparagus by dropping into boiling water for 1 minute, then shocking in ice water to partly cook and make bright green.
- 2
Layer each chicken breast with 1 asparagus spear, 1 slice mozzarella, and 1 slice prosciutto. Roll up tightly.
- 3
Tie each involtino with butcher's string until snug.
- 4
Heat a good drizzle of olive oil in a medium sauté pan over medium heat.
- 5
Season involtinos with salt and pepper, then dust with flour.
- 6
Place involtinos in the hot pan, well separated, and sear on all sides.
- 7
Remove chicken from pan and set aside.
- 8
Add butter to the same pan and cook until it browns and has a slightly nutty smell.
- 9
Add sage leaves for flavor.
- 10
Deglaze the pan with red wine, scraping up any browned bits.
- 11
Add chicken stock and mix to heat the liquid.
- 12
Return involtinos to the pan and cook on stovetop until sauce reduces to a nice saucy consistency.
- 13
Season to taste and serve topped with torn basil leaves and fresh vegetables.
💡 Cook's Notes
Great with avocado-shrimp salad. Optional variations: Add basil leaves inside the involtino Finish cooking in the oven instead of on stovetop
Get Weekly Recipes
Join our newsletter for hand-picked family recipes every week.
More Poultry Recipes
Arroz con Pollo
1½ cups rice, ½ stick butter or margarine, melted, 2 chicken bouillon cubes...
Best Pan Fried Chicken Breast
Kosher salt, 4 chicken breasts, thick parts flattened by pounding, Vegetable oil for sauté...
Black Tea Asian Chicken
2 black tea bags, 1 lb boneless, skinless chicken breasts, 3 Tbsp canola oil, divided...