Involtini di Pollo (Chicken Rolls)
Ingredients
Chicken breasts: 2 boneless, butterflied and cut into 4 thin pieces
Salt and freshly ground black pepper: to taste
Ham: 4 thin slices
Mozzarella or provolone cheese: 4 slices
Extra-virgin olive oil: 2 tablespoons
Chicken stock or dry white wine: ½ cup
Unsalted butter: 2 tablespoons
Fresh parsley: 1 tablespoon, finely chopped (optional)
Instructions
1. Flatten and season the chicken.
Place the chicken pieces between sheets of plastic wrap and gently pound them to an even, thin thickness.
Season both sides with salt and pepper.
2. Fill and roll.
Top each piece of chicken with a slice of ham and a slice of cheese.
Starting from one end, roll the chicken up snugly so the filling is sealed inside.
3. Secure the rolls.
Fasten each roll with one or two toothpicks so it holds its shape while cooking.
4. Brown the rolls.
Warm the olive oil in a skillet over medium heat.
Add the chicken rolls and cook, turning occasionally, until golden brown on all sides.
5. Simmer until cooked through.
Pour in the chicken stock or white wine, cover the skillet, and turn the heat down to low.
Let the rolls cook gently for 15–20 minutes, until the chicken is fully cooked and reaches 165°F (74°C) inside.
6. Finish the sauce.
Move the rolls to a plate.
Add the butter to the skillet and swirl until it melts into the pan juices to make a glossy sauce.
7. Serve.
Remove the toothpicks, spoon the sauce over the chicken rolls, and sprinkle with parsley if you like. Serve hot.
Tip: Add a few fresh spinach leaves inside each roll for extra color and flavor.