Involtini di pollo in bianco, chicken involtini in a white sauce. Lovely thin chicken breast fillets stuffed with Provolone and Italian Prosciutto, then rolled and cooked in a wine, butter sage sauce. Exquisitly flavorful and tender. A true taste of Italy and a family favorite. Simple yet impressive for a dinner party, or for that special meal.
Involtini di pollo. Italian comfort food at its best
It seems like eons since I have written a recipe. This year has been filled with so many things to do and tackle, and time had gotten the best of me. However, it sure feels good to get back into it. I am so excited about today's recipe. It is one that has become a favorite for dinner parties and meals with family and friends. To me, it is the epitome of Italian comfort food.
Come with me and let's make some of these delicious, exquisite, ever so delightful Involtini di pollo in bianco!
Ingredients
By all means, you can find the ingredients for this Involtini di pollo in bianco either at your local supermarket or nearest Italian market. Here is what you need:
- Free range chicken breast
- Aged Italian Provolone cheese
- Good quality Italian prosciutto, crudo or cotto (San Daniele, or Italian cooked ham)
- Fresh sage leaves
- Yellow onion
- Shallot
- Garlic
- E.v.o. oil
- Butter
- Type "00" flour
- White wine
- Salt, pepper, onion powder, garlic powder, paprika, red chili flakes
Substitutions:
- Instead of the chicken breast, you could use chicken thighs, or even fillets of beef, veal, or pork. Just make sure that the fillets are thin and pounded. Also use organic for optimal flavor and nutrition.
- Prosciutto cotto (Italian cooked ham) can be substituted for the salt cured Prosciutto crudo (also known as San Daniele or Parma). Buy the Italian one, it has so much more flavor and is tender and sweet.
- For the wine, use a favorite nice dry white wine like Cabernet Sauvignon, or Pinot Grigio. These are great choices, however, use what you love to drink.
Let's make Involtini di pollo in bianco, chicken involtini in a white sauce
Surely, it may seem that this recipe demands a lot of time and attention. However, I find that it is really a labor of love and so much fun to put together. A great time to slow down and enjoy the process, because the destination is absolutley mouthwatering.
Let's get started and make some Involtini di pollo in bianco!
- Step 1: First, combine all spices and seasoning into a large bowl and whisk.
- Fillet chicken breast, pound and season both sides with the seasoning mixture.
- Place fillet on a cutting board, place a piece of prosciutto on top making sure it doesn't go over the sides. Cut it to fit. Top with slices of Provolone.
- Roll and place involtini seam side down in a baking dish.
- Step 2: In a bowl, pour in flour and season with some of the seasoning mixture.
- Slice up onions, press garlic, and chop shallot.
- Step 3: Take involtini and roll them in the seasoned flour. Make sure to coat all sides and place back into the baking dish. Do this until all involtini are dredged in flour.
- Step 4: In a large saute pan, pour in evo oil. Turn on heat to a medium to high setting.
- Take involtini, shake off any excess flour, and place in the pan. Sear all sides, making sure to turn them once they are golden brown.
- Once they are all nice and golden, turn off heat. Take involtini out of pan and place in the baking dish. Do not throw out oil in the pan, we need this to make the sauce.
- Step 5: Turn on the pan that we cooked the chicken in to a medium heat setting.
- Toss in garlic and chili flakes, and swirl around the pan.
- Add in the chopped shallot, onion, and sage leaves. Saute for about 5 minutes, or until onions are soft and transluscent, stirring occasionally with a wooden spoon. Use the wooden spoon to loosen those caramelized bits in the pan. This will give us lots of flavor for the base of the sauce.
- Now pour in the wine and let that simmer until all the alcohol gets cooked out.
- Lastly, add the butter and give it all a good stir.
- Step 6: Pre-heat oven to 375 F.
- Pour the sauce all over and on top of the involtini in the baking dish and distribute the onion so it somewhat covers the chicken involtini.
- Place in the oven on the middle rack and bake for 20-25 minutes or, when checked with a thermometer, it reads 165 F.
- Take out of oven, cover with tin foil and let rest for about 5 minutes.
Time to plate this Involtini di pollo in bianco
I love plating, it may not be five star, but I assure you, it is done with lots of love and care. It also looks appealing, don't you think? With that being said, let's plate up this Involtini di pollo in bianco.
Take the involtini and place it on a nice oval serving platter. Pour the sauce and onion all over the top, and that my friends tells me it is time to eat. All gather at the table, dinner is served!
The aroma of these Involtini di pollo in bianco is just incredible. The onion and sage combination is a match made in heaven and that melted Provolone and baked Prosciutto add just another level of aroma in the kitchen. I can't resist it any more, my mouth is watering and I think it is time for a taste.
Let's taste!
All I can say is that I am in love with these Involtini di pollo in bianco! They are the most tender, creamy, flavorful thing that my tastebuds have ever experienced. By dredging and searing the rolls, then bathing them in that sauce, it creates such an amazing velvety texture that is of the utmost luxuriousness. I love how the Provolone and prosciutto give a beautiful umami to the chicken and that sauce with backdrops of sweetness from the onion and shallots and that pepperiness from the sage just seals the deal in this dish. My taste buds are dancing!
I love to share my passion for cooking!
All in all, my soul is feeling very happy for a few reasons:
- I love cooking and absolutely adore these special recipes!
- I am able to share my passion for cooking, especially Italian which is dear to my heart, with all of you!
- Lastly, I love that we can cook together even if it is simply vitually!
Thanks again for reading, and checking out this amazing recipe! Until next time, keep cooking with love.
Check out some of our other delicious chicken recipes.
PrintInvoltini di pollo in bianco
Involtini di pollo in bianco, chicken involtini in a white sauce. Lovely thin chicken breast fillets stuffed with Provolone and Italian cooked ham, then rolled and cooked in a wine, butter sage sauce. A true taste of Italy and a family favorite. Simple, yet impressive for a dinner party.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4 people 1x
- Category: main
- Method: stovetop/oven
- Cuisine: Mediterranean
Ingredients
- 2 medium sized chicken breast
- 200 g Provolone sliced thin
- 4 thinely sliced Italian Prosciutto (cotto or crudo)
- ⅔ cup "00" flour
- 1 small yellow onion sliced
- 1 small shallot chopped
- 2 cloves garlic whole
- Pinch of chili flakes
- ⅓ cup white wine
- 2 tablespoons butter
- 6 fresh sage leaves
- ⅛ cup evo oil
- ½ tsp each salt, pepper, onion powde, garlic powder, paprika
Instructions
Fillet the chicken:
- Take your chicken breast and pat dry with some paper towel. Lay breast on a cutting board and cut into fillets along the length of the breast about ¼ inch thick.
- Place one fillet at a time on a piece of plastic wrap and cover. Pound fillet with a meat cleaver starting from the center and working your way out until you have a thickness of about ⅛ inch.
- Place fillet on a plate. Continue this until you have all the fillets pounded.
Seasoning:
- In a bowl mix all your seasoning. Give it a good whisk.
- Season both sides of the chicken fillets with the seasoning mix. Place back on a plate.
Assembling the involtini:
- Lay one of your pounded and seasoned chicken fillet on a clean cutting board.
- Cut the prosciutto so that it fits inside the fillet.
- Top with thin slices of the Proovolone.
- Then start rolling the fillet forward, making sure to keep things tight. Keep rolling until you come to the end. Place the involtini in a baking dish seam side down. (You could use a toothpick to seal the ends).
- Continue this until all the fillets are rolled. Place in the fridge for ½ hour.
Dredging and frying:
- In a bowl pour in the flour. Season with some of the seasoning mix and give it all a good stir.
- In a large saute pan pour in evo oil.
- Take one of the involtini at a time and roll it in the flour mixture. Make sure to coat all sides. Do this to all the involtini.
- Turn on saute pan with the evo oil to a medium to high heat.
- When oil is hot, place the dredged involtini in, and sear all sides until golden. Take out of pan and place back in a baking dish. Do not throw out the oil in the pan, we are going to use that to make the sauce.
The sauce:
- In the same pan as we fried the involtini we are going to throw in the whole pressed garlic and a pinch of chili flakes. Turn on heat to a medium setting. Swirl the garlic all over the pan.
- Once garlic starts to sizzle, toss in the sliced onion and chopped shallot. Saute for about 5 minutes, then add in the sage leaves, and stir the mixture with a wooden spoon making sure to loosen up any of those caramelized bits from the chicken.
- Now pour in the white wine and let that simmer until all the alcohol is burned off.
- Lastly, add the butter and give the sauce a good stir. Season with salt and pepper to taste. Turn off heat.
Baking:
- Pre-heat oven to 375 F
- Take the sauce and pour it all over the involtini in the baking dish, making sure all the chicken is coated and pleanty of the onion is on top.
- Place in the oven on the middle rack and bake for about 20-25 minutes or until chicken is at 165 F (make sure the thermometer is inserted into the middle of the roll).
- Take out of the oven, and place the involtini on a nice oval serving platter. Pour the sauce and onions over.
- Ready to serve.
Enjoy!
Notes
If you don't want to fillet the breast, ask your local butcher to do it for you when you purchase it. Or buy sliced chicken breast and pound it yourself.
You can use skinless boneless chicken thighs too. You will probably get 2 fillets from one thigh depending on the size of the thigh.
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
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