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Involtini di pollo are thin chicken breast cutlets rolled around prosciutto, melted cheese, and a garlicky spinach filling, seared until golden, then finished in the oven until the inside hits 165 F / 74 C.
The technique is simple once you see it done: pound, layer, roll, sear, bake. Northern Italian cooks use this method for veal too, but chicken breast is cheaper and just as good at soaking up the pan sauce.
One thing that trips people up: pounding the chicken too thin. Go past 1/4 inch / 0.5 cm and the cutlet tears when you roll it, letting cheese leak out during searing.
This one comes together in under an hour, most of it hands-off oven time, which makes it workable on a weeknight if you pound and stuff the chicken the night before.
Why You’ll Love This Recipe
- Filling comes together with pantry staples and one bag of spinach
- Searing then baking keeps the outside browned and the inside juicy
- The pan sauce uses the same skillet, so cleanup stays minimal
- Rolls can be assembled a day ahead and cooked straight from the fridge
Ingredient Notes
- chicken breast: Pound to an even 0.5 cm / 1/4 inch so it rolls without tearing. Chicken thighs work but need a longer sear to render evenly.
- prosciutto: Thin deli slices work fine. Swap in thin ham if prosciutto isn’t in the budget, though the flavor turns milder.
- provolone: Fresh mozzarella melts looser and wetter, so pat it dry first if you swap it in.
- white wine: A dry white like pinot grigio deglazes the pan cleanly. Sub chicken stock plus a teaspoon of white wine vinegar if you’d rather skip alcohol.
- breadcrumbs: Fresh breadcrumbs from day-old bread bind the filling better than dry store-bought crumbs, which can turn the filling gummy.
Pan-Seared Involtini di Pollo with Prosciutto Filling
Ingredients
Method
- Place each chicken breast between two sheets of plastic wrap and pound to an even 0.5 cm / 1/4 inch thickness with a meat mallet.
- Season both sides of each cutlet with salt and pepper.
- In a bowl, mix the wilted, squeezed-dry spinach with breadcrumbs, parmesan, garlic, and chopped sage.
- Lay a slice of prosciutto over each cutlet, top with a slice of provolone, then spread a spoonful of the spinach filling across the center, leaving a 1 cm border.
- Roll each cutlet tightly from the short end and secure with a toothpick through the seam, or tie with kitchen twine.
- Heat the oven to 200 C / 390 F.
- Heat olive oil and 1 tbsp butter in a 30 cm / 12-inch oven-safe skillet over medium-high heat until shimmering.
- Sear the rolls seam-side down in two batches of two so the pan doesn't crowd, 2 to 3 minutes per side, turning until golden brown all over, about 8 minutes per batch.
- Return all four rolls to the skillet and transfer to the oven. Bake 15 to 18 minutes until an instant-read thermometer reads 165 F / 74 C at the thickest point.
- Lift the rolls onto a plate, tent loosely with foil, and rest 5 minutes.
- Set the skillet back over medium heat, pour in the wine, and scrape up the browned bits with a wooden spoon. Simmer 2 minutes until reduced by half.
- Stir in the chicken stock, remaining 1 tbsp butter, and lemon juice. Simmer 3 to 4 minutes until the sauce coats the back of a spoon.
- Remove the toothpicks, slice each roll on the diagonal, spoon the sauce over, and scatter with chopped parsley.
Notes
- Pound chicken to an even 0.5 cm thickness before filling
- Sear in two batches to avoid crowding the skillet
- Pull rolls at 165 F / 74 C internal, not by time alone
- Rest sliced rolls 5 minutes so the cheese sets slightly before cutting
Tips for Success
- Pound chicken evenly to 0.5 cm / 1/4 inch, thin edges tear during rolling and thick spots stay undercooked.
- Seal the seam side down first in the skillet so the toothpick holds the roll shut while it browns.
- Sear in two batches of two rolls in the 30 cm / 12-inch skillet, crowding drops the pan temperature and steams the crust instead of browning it.
- Check internal temperature at the thickest part of the roll, pull at 165 F / 74 C and let it rest 5 minutes before slicing.
- Deglaze the same skillet right after searing while the browned bits are still stuck, that’s most of the sauce flavor.
Variations
- Swap provolone for taleggio and add a thin layer of sun-dried tomato paste under the spinach for a sharper filling.
- Use turkey cutlets instead of chicken breast, they roll the same way but need only 12 to 14 minutes in the oven.
- Skip the wine sauce and finish with a squeeze of lemon and torn basil for a lighter, brothier plate.
Storage and Reheating
Refrigerate cooked involtini di pollo in an airtight container for up to 3 days, sauce spooned over the top so the meat doesn’t dry out.
Reheat gently in a 160 C / 320 F oven for 12 to 15 minutes, covered with foil, until warmed through to 140 F / 60 C internally. Microwave in 30-second bursts if you’re short on time, though the crust will soften.
The rolls also freeze well before cooking. Assemble, wrap individually, and freeze up to 2 months, then sear and bake straight from frozen, adding about 8 extra minutes to the oven time.
Serving Suggestions
Slice the involtini di pollo on the diagonal and fan the pieces over creamy polenta taragna or buttered egg tagliatelle so the pan sauce has somewhere to pool.
A simple arugula salad with lemon and shaved parmesan cuts through the richness of the prosciutto and cheese. Roasted broccolini or sauteed green beans work the same way if you want something warm.
Pour the same dry white wine you used to deglaze the pan. A glass of Vermentino or Pinot Grigio matches the dish without fighting the sauce.
FAQ
Why did the cheese leak out of my involtini di pollo while searing?
Usually the roll wasn’t sealed tight enough or the seam side went into the pan facing up first. Roll firmly, secure with a toothpick through the seam, and set that side down first so the heat seals it shut before the cheese has a chance to melt out.
Can I use mozzarella instead of provolone in this stuffed chicken rolls recipe?
Yes, fresh mozzarella works, though it releases more moisture than provolone as it melts. Pat the slices dry with a paper towel before rolling so the filling doesn’t turn watery and thin out the pan sauce.
Can I assemble involtini di pollo the night before I cook them?
Yes, roll and secure them, then refrigerate covered for up to 24 hours before searing. This actually helps, the filling firms up and the rolls hold their shape better in the hot skillet.
What goes well with involtini di pollo besides pasta?
Soft polenta, mashed potatoes, or rustic rye sourdough bread all work to soak up the wine pan sauce. A simple arugula or green bean side balances the richness of the prosciutto and cheese without competing with them.
Is this involtini di pollo recipe gluten free?
Not as written, the filling uses breadcrumbs which contain gluten. Swap in gluten-free breadcrumbs or crushed gluten-free crackers and check that your chicken stock is labeled gluten free to make the full dish safe.
What’s the difference between involtini di pollo and chicken saltimbocca?
Saltimbocca is a flat cutlet topped with prosciutto and sage, pan-fried without rolling or a cheese filling. Involtini di pollo rolls the cutlet around prosciutto and cheese first, so you get a stuffed, sliceable roll instead of a thin single-layer cutlet.