Chicken Involtini With Red Wine Risotto Recipe
Spinach, Fontanella cheese, caramelized onion stuffing, roasted beet risotto, red wine tarragon compound butter
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Ingredients
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Chicken Involtini
Method
Chicken Involtini
- 1
Prepare the filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until caramelized, about 10 minutes. Add the fresh spinach and cook until wilted. Remove from heat and let cool. Once cooled, mix in the Fontanella cheese, salt, and black pepper.
- 2
Prepare the chicken
Preheat the oven to 375°F (190°C). Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/4 inch thickness. Season both sides with salt and black pepper.
- 3
Assemble the involtini
Place a portion of the filling on one end of each chicken breast. Roll the chicken tightly around the filling and secure with toothpicks or kitchen twine.
- 4
Sear the involtini
In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the chicken rolls on all sides until golden brown, about 3-4 minutes per side.
- 5
Bake
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.
- 6
Rest
Remove from the oven and let the chicken involtini rest for 5 minutes before slicing.