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CHICKEN INVOLTINI

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Serves: serves 4

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  • Gluten Free
What does this mean?

This is an old recipe inherited by mom's grandma. I use to make this to to astonish and to delight my friends. And everybody loves this dish! It's a second course but if you eat them with some lovely green salad, it can be a nourishing main course. PS: i don't have vegetarian friends, actually! This recipe is intended for 4 people (2 involtini each).

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Ingredients

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  • 1000 ml chicken breasts (flattened with meat pounder)
  • 8 slices Parma ham
  • 4 cheese spread portion
  • 70 grams unsalted butter
  • 1 tablespoon oil
  • 88 ml brandy
  • salt
  • pepper

Method

You will need 8 toothpicks.

  1. Put the chicken breasts on a chopping board and, after having flattened them with a meat pounder, half them diagonally (you should get a triangle shape (more or less).
  2. Spread half portion of spreadable cheese on each half, add a pinch of salt and one of pepper; roll the chicken and roll one slice of Parma ham on each of them.
  3. Seal the edge with a toothpick. Go on like this for every halved and stuffed breast.
  4. Put the butter in a casserole and add the oil, let the butter slightly melt and then put the involtini in the pan and let them cook for about 5 mins turning them almost once.
  5.  If you see they are sticky, add some more butter.
  6. Pour the brandy over the chicken involtini, cover with a lid and let them cook on a lower hob for 20 mins. Serve hot.

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