Italian Stuffed Chicken Rolls (Involtini di Pollo) are a quick and tasty meat dish that’s easy to make. They’re made with thin slices of chicken rolled up with a filling of melted cheese and savory prosciutto.
In this recipe, I cook the rolls in a pan with butter and sage, creating a delicious sauce that’s perfect for spooning over the chicken. These rolls are a great choice if you’re short on time but still want to make something delicious. They come together quickly, and the filling options are endless!
I recommend filling them with cheese and ham, ingredients that are often already in the fridge. But if you don’t have them on hand, there are plenty of other filling options to try.
The combination of tasty ham, melted cheese, and tender chicken creates a filling that everyone will love. This recipe is ideal for family dinners or special occasions – it’s easy to make but still looks impressive on the plate. Serve these stuffed chicken rolls with a fresh salad or classic roasted potatoes for a complete meal.
Follow each step of this recipe, and you’ll be able to share a comforting and flavorful taste of Italian home cooking with your guests. They’ll be delighted by this simple, yet satisfying dish!
Ingredients
Prep Time: 15 Min | Cook Time: 20 Min | Servings: 4
- 8 thin slices of chicken breast
- 100 g (3.5 oz) prosciutto cotto (Italian ham)
- 100 g (3.5 oz) thinly sliced cheese (such as provolone, fontina, or emmental)
- 50 g (3.5 tablespoons) unsalted butter
- 150 ml (⅔ cup) dry white wine
- 8 sage leaves
- Fine salt, to taste
Note: This recipe uses two stuffed chicken rolls per person, though the number may vary depending on the size of the chicken slices and your desired portions.
Kitchen Tools and Equipment
A few simple tools are needed for this recipe to make everything run smoothly:
- Large pot: A large pot with a thick bottom is ideal to ensure that the rolls do not overlap while cooking. The thick bottom helps maintain even heat throughout the cooking time needed to create the rich butter sauce without sticking to the bottom.
- Meat pounder: This tool is useful thinning chicken slices, making them easier to roll .
- Cutting board: A sturdy cutting board is essential for pounding and thinning meat slices.
- Toothpicks: Use them to secure the chicken involtini once stuffed and rolled, so they hold everything together while cooking.
Instructions
Step 1) - Start by placing each chicken slice between two sheets of parchment paper. Use the meat pounder to gently flatten each piece to an even, thin thickness. This step helps the chicken cook quickly and evenly.
Tip: For smaller rolls, cut the chicken slices into halves or thirds.
Step 2) - Lay each slice of chicken on a flat surface. Lightly salt each piece to enhance the flavor. Remember, if you're using prosciutto di Parma or a salty cheese, go easy on the salt.
Place one or two slices of cheese on each piece of chicken, ensuring it covers the surface but doesn’t spill over the edges. Follow with a slice of ham cut to fit each chicken slice.
Tip: Adjust the amount of filling based on the size of your chicken slices. Too much filling can make rolling difficult.
Step 3) - Carefully roll each chicken slice, starting from one end and rolling tightly until the entire piece is enclosed. Place a sage leaf on top of each roll, then use one or two toothpicks to secure it tightly.
Step 4) - In a large pan, melt the butter over medium heat. Add the stuffed chicken rolls, ensuring they are well-spaced to allow for even cooking. Cook until golden brown on all sides, turning gently to ensure they brown evenly.
Pour the dry white wine over the rolls. Increase the heat slightly to cook off the alcohol, then reduce it to low.
Step 5) - With the pan on low heat, add a pinch of salt, cover, and let the chicken involtini cook for around 20 minutes. Stir occasionally, turning the rolls to ensure they don’t stick to the pan. This gentle simmer allows the chicken to cook through fully while absorbing the sauce’s flavors.
Tip: While the rolls may look done on the outside, the low simmer ensures they cook through without drying out.
Remove the toothpicks carefully and serve the stuffed chicken rolls hot, spooning the buttery sage sauce over the top. Pair them with a side salad or roasted potatoes for a complete Italian-inspired meal.
YOU MUST ALSO TRY:
- Lemon Chicken Tenders
- Bombette Pugliesi| Traditional Italian Meat Roll
- Baked Chicken with Breadcrumbs
- Braciole alla Napoletana (Italian Stuffed Beef Rolls)
Storage
Italian stuffed chicken rolls can be stored in an airtight container in the refrigerator for up to 2 days.
Alternatively, you can freeze the uncooked rolls for up to 3 months. If freezing, place them on a tray in a single layer before storing in freezer bags.
Variations
Classic Variations on Filling
Try using different types of ham, like prosciutto crudo (Parma ham), or even pancetta or mortadella for added richness. Adjust the salt when using salty meats like Parma ham. For cheese, consider semi-firm varieties like smoked scamorza, fontina, or provolone. Just avoid overly creamy cheeses that can make the rolls too soft during cooking.
Vegetable and Herb Variations
Add a layer of grilled veggies, such as thinly sliced zucchini or red bell peppers, before rolling. This gives a colorful and complete meal that’s extra nutritious. If you prefer, swap the sage for other herbs like rosemary or marjoram, or use olive oil instead of butter for a lighter option.
Tips
- Choose Thin Slices: Whether using chicken, turkey, or pork, thin slices make rolling easier and cooking quicker.
- Cook Evenly: Give the rolls space in the pan and cook on low heat to prevent the rolls from drying out and to ensure the filling melts evenly.
- Serve Fresh: While these rolls store well, they’re best enjoyed fresh off the stove, with a hot buttery sauce drizzled on top for maximum flavor.
Recipe Card
Italian Stuffed Chicken Rolls (Involtini di Pollo)
Ingredients
- 8 slices chicken - thin slices of chicken breast
- 100 g ham - 3.5 oz, prosciutto cotto (Italian ham)
- 100 g cheese - 3.5 oz thinly sliced cheese (such as provolone, fontina, or emmental)
- 50 g unsalted butter - 3.5 tablespoons
- 150 ml dry white wine - ⅔ cup
- 8 leaves sage
- salt - to taste
Instructions
- Start by placing each chicken slice between two sheets of parchment paper. Use the meat pounder to gently flatten each piece to an even, thin thickness. This step helps the chicken cook quickly and evenly.
- Lay each slice of chicken on a flat surface. Lightly salt each piece to enhance the flavor. Remember, if you're using prosciutto di Parma or a salty cheese, go easy on the salt.
- Place one or two slices of cheese on each piece of chicken, ensuring it covers the surface but doesn’t spill over the edges. Follow with a slice of ham cut to fit each chicken slice.
- Carefully roll each chicken slice, starting from one end and rolling tightly until the entire piece is enclosed. Place a sage leaf on top of each roll, then use one or two toothpicks to secure it tightly.
- In a large pan, melt the butter over medium heat. Add the stuffed chicken rolls, ensuring they are well-spaced to allow for even cooking. Cook until golden brown on all sides, turning gently to ensure they brown evenly.
- Pour the dry white wine over the rolls. Increase the heat slightly to cook off the alcohol, then reduce it to low.
- With the pan on low heat, add a pinch of salt, cover, and let the chicken involtini cook for around 20 minutes. Stir occasionally, turning the rolls to ensure they don’t stick to the pan. This gentle simmer allows the chicken to cook through fully while absorbing the sauce’s flavors.
- Remove the toothpicks carefully and serve the stuffed chicken rolls hot, spooning the buttery sage sauce over the top. Pair them with a side salad or roasted potatoes for a complete Italian-inspired meal.
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