Chicken Involtine (angel Hair Pasta) Recipe
filets of chicken breast, layered with prosciutto ham, fresh spinach and a touch of fontina cheese, then rolled and sauteed in an herbed champagne tomato cream sauce with mushrooms
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Ingredients
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Main Ingredients
Herbs and Spices
Method
Preparation of Chicken Involtine
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Place the chicken breast filets between two sheets of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet or rolling pin.
- 2
Layer the Filling
On each chicken filet, layer 2 slices of prosciutto, a handful of fresh spinach, and a sprinkle of Fontina cheese.
- 3
Roll the Chicken
Starting from one end, carefully roll each chicken filet tightly into a log shape. Secure with toothpicks or kitchen twine.
- 4
Sear the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken rolls and sear until golden brown on all sides, about 8-10 minutes. Remove from skillet and set aside.
Sauce Preparation
- 5
- 6
Deglaze with Champagne
Pour in the champagne and scrape up any bits stuck to the bottom of the skillet. Allow it to simmer for 2-3 minutes.
- 7
Add Cream and Seasoning
Stir in the heavy cream, dried oregano, salt, and black pepper. Simmer for another 5 minutes until the sauce thickens slightly.
Combine and Serve
- 8
Bake the Chicken
Return the chicken involtine to the skillet, spoon some sauce over them, and transfer to the preheated oven. Bake for 20-25 minutes or until the chicken is cooked through.
- 9
Cook the Pasta
While the chicken is baking, cook the angel hair pasta according to package instructions. Drain and set aside.
- 10
Plate and Serve
Once the chicken is done, remove from the oven and let it rest for a few minutes. Serve the chicken involtine over a bed of angel hair pasta, drizzled with the herbed champagne tomato cream sauce, and garnish with fresh basil.
