Rustic Chicken Involtini

Rustic Chicken Involtini

Rustic Chicken Involtini

6 Servings
6 each
Chicken breasts, boneless, skinless, pounded 1/4-inch thick
4 tablespoons
Olive oil, divided
1/2 teaspoon + to taste
Kosher salt
1/4 teaspoon + to taste
Black pepper
1 tablespoon
Fresh rosemary, finely chopped, divided
1 tablespoon
Fresh thyme, finely chopped, divided
1 tablespoon
Fresh sage, finely chopped, divided
6 slices
Dry Prosciutto, sliced thin
6 slices
Provolone cheese
6 each
1/4 cup
Shallots, finely chopped
2 cloves
Garlic, finely chopped
1/4 cup
White wine
1, 24.28 ounce bottle
Carmelina 'e...San Marzano® Italian Tomato Puree (Passata)
1 cup
Heavy cream
3 ounces
Gorgonzola cheese
Parmesan cheese, grated

Preheat oven to 375°F.  Lay the chicken breasts flat on a large cutting board and brush with 2 tablespoons of olive oil.  Season the chicken breasts with 1/2-teaspoon salt, 1/4-teaspoon black pepper and 2 teaspoons each of fresh rosemary, thyme and sage. Layer a slice of Prosciutto and Provolone over the top of each chicken breast.  Roll each breast lengthwise and secure with a toothpick; refrigerate 30 minutes.  In a large saucepan, heat remaining oil over medium-high heat. Carefully add Chicken Involtini and sear on both sides for about a minute each.  Chicken should get nicely browned in color.  Reduce heat to medium, remove chicken from pan and set aside.  Add shallots and garlic to the pan. Sauté until soft and translucent; about 3 minutes.  Deglaze pan with wine and let reduce for a minute.  Add remaining herbs, Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata), cream, Gorgonzola, and salt and pepper to taste.  Stir to combine and bring sauce to a simmer; careful not to boil.  Return chicken to pan with sauce and bake in oven until chicken is cooked through; about 20 minutes. To serve, arrange the Chicken Involtini on a platter and drizzle with sauce.  Garnish with Parmesan cheese and serve. Mangia bene!

Serving suggestion: Serve Chicken Involtini over sautéed Italian zucchini.  Medium dice 6 small zucchinis and sauté with olive oil, garlic, salt and pepper to taste.

* Recipe created by Mangia, Inc. corporate executive chef Giacomo Pagano