Grilled Chicken and Prosciutto Involtini: Your Ultimate Guide to Flavorful Italian Rolled Chicken
Prepare to elevate your weeknight dinners or impress guests with these incredibly flavorful Grilled Chicken and Prosciutto Involtini. Each “little rolled bundle” is a culinary masterpiece, meticulously crafted with thin slices of savory prosciutto, tangy sun-dried tomatoes, and rich, smoky mozzarella cheese, all grilled to absolute perfection. To complete this exquisite dish, a vibrant, zesty parsley-lemon topping adds a burst of freshness that perfectly complements the rich fillings. This chicken recipe is not just delicious; it’s an experience, promising a delightful balance of textures and tastes. Served alongside a crisp, peppery arugula and tomato salad, these tasty bundles create a complete and satisfying meal that’s surprisingly simple to prepare.
Inspired by Giada’s Delicious Recipes: A Flavorful Twist
Our journey to perfect involtini began with inspiration from the queen of Italian-American cuisine, Giada De Laurentiis. While her original Grilled Chicken Involtini recipe, found here, provides a fantastic foundation, we’ve introduced a few adjustments to intensify the flavors and simplify the process. The star of our filling, smoked mozzarella, plays a crucial role, its deep, smoky notes perfectly harmonizing with the full, tangy flavor of sun-dried tomatoes and the exquisite saltiness of the prosciutto. This combination creates a complex yet balanced taste profile that sets this dish apart.
For those seeking alternatives, black forest ham and provolone cheese offer similar flavor profiles if prosciutto or smoked mozzarella are not readily available. To further amplify the taste from the inside out, we incorporate a carefully selected blend of dried Italian herbs, a pinch of crushed red pepper for a subtle kick, and granulated garlic powder. This thoughtful spice mix ensures every bite is bursting with robust Italian flavors. One of the most appealing aspects of this enhanced recipe is its remarkable speed; it comes together quite quickly, making it an ideal choice for flavorful, fuss-free summer weeknights when you crave something special without spending hours in the kitchen.
What is Involtini? Understanding the “Little Rolled Bundles”
The term “Involtini” is a charming Italian word that literally translates to “little rolled bundles.” This versatile culinary concept involves wrapping various fillings within thinly pounded meat or vegetables. While the wrapper is often meat, such as chicken or veal, or even vegetables like eggplant or zucchini, the true magic lies in the fillings. These can be as imaginative and diverse as your palate desires, ranging from cheeses and cured meats to vegetables and herbs. The primary goal is to create a secure closure, ensuring the involtini holds together beautifully during cooking, keeping all those delightful flavors locked inside.
You might also frequently hear the term “Rollatini,” especially in Italian-American cuisine. According to culinary resources like Wikipedia, Rollatini is essentially the Italian-American counterpart, referring to the same delicious little bundles. Whether you call them involtini or rollatini, the essence remains the same: a testament to Italian ingenuity in transforming simple ingredients into an elegant and satisfying dish. These little bundles offer a wonderful way to combine various textures and flavors into a single, cohesive bite, making them a popular choice for appetizers, main courses, and everything in between.
Preparing the Chicken Cutlets for Perfect Rolling
The foundation of exceptional involtini begins with properly prepared chicken. We recommend starting with high-quality chicken breast cutlets. If you can’t find pre-cut cutlets, don’t worry! Simply purchase regular skinless, boneless chicken breasts and carefully slice them lengthwise to create thinner pieces. The key here is uniformity, aiming for pieces that are roughly the same thickness to ensure even cooking.
Now, for a step that’s both fun and crucial: pounding the chicken. For this, I find a zip-type gallon-size bag incredibly useful. Place one chicken piece inside the bag, then use a meat tenderizer (the flat side, if yours has two) to pound on the outside of the bag. Continue pounding until the chicken reaches an approximate thickness of 1/4 inch. This process not only tenderizes the chicken but also creates a larger, more pliable surface for rolling, ensuring your involtini are easy to form and cook evenly.
Remove the pounded chicken piece from the bag and set it aside, then repeat the process with the remaining chicken. Once all pieces are uniformly pounded, cut each piece of chicken in half. This will give you the ideal size for individual involtini, making them manageable to stuff, roll, and grill, providing perfectly portioned, flavorful bites.
Crafting the Flavorful Filling and Rolling the Involtini
With your chicken prepped, it’s time to infuse it with rich flavors. In a small bowl, combine kosher salt, dried basil, dried oregano, garlic powder, and crushed red pepper. This carefully chosen spice mixture provides a aromatic and savory base that permeates the chicken from within. Mix these spices thoroughly to ensure an even distribution of flavor.
Next, generously sprinkle this spice mixture over the insides of your pounded, boneless chicken breasts. Don’t be shy; this is where a significant part of the involtini’s inner flavor will come from. Now, for the stuffing: the layers of delight that define this dish.
Depending on the thickness of your prosciutto, you’ll use one to two slices per chicken piece. Lay the prosciutto flat on the seasoned chicken. On top of the prosciutto, add approximately one tablespoon of julienned sun-dried tomatoes (packed in oil, which adds moisture and flavor). Finally, place a slice of fresh smoked mozzarella cheese on top of the tomatoes. The order is important as the prosciutto helps hold the moist tomatoes and melting cheese.
With all the components in place, carefully roll each chicken piece tightly. The goal is a compact, secure bundle that won’t unravel during cooking. Use a toothpick or a small skewer to firmly secure each involtini. Once all chicken pieces are stuffed and rolled, give them a final light sprinkle of kosher salt on the exterior. This adds a crucial layer of seasoning and helps create a beautiful crust when grilled.
Mastering the Grill: Preparing for Perfect Involtini
Proper grill preparation is paramount for achieving beautifully cooked and flavorful involtini. Start by preheating your grill to approximately 400ºF. This ensures a consistent cooking temperature and helps create that desirable golden-brown crust on your chicken.
For those using an **outdoor gas grill**, a copper grilling mat is highly recommended. This ingenious accessory not only prevents the involtini from sticking to the grates but also neatly contains any melted cheese, making cleanup significantly easier. If a grilling mat isn’t available, make sure to thoroughly spray the chicken bundles with a little oil or lightly oil your grill grates to prevent sticking, especially with the cheese filling.
If you’re opting for a **charcoal grill**, the process involves a bit more attention to heat management. Burn your coals until they reach a medium heat, which typically takes about 20 minutes. You’ll know they’re ready when the briquettes are covered in a light gray ash, indicating even heat distribution.
Alternatively, if outdoor grilling isn’t an option or you prefer to cook indoors, an **indoor grill pan** or a large skillet can yield excellent results. For these indoor methods, always remember to spray your cooking surface with a non-stick cooking spray or brush with oil to facilitate easy flipping and minimize cleanup. While the smoky flavor will be less pronounced, the involtini will still be incredibly delicious.
For an oven-baked option, preheat your oven to 375°F. Arrange the involtini in an oven-safe dish lightly sprayed with olive oil. Bake covered for 10 minutes, then uncover and bake for another 10-15 minutes, or until cooked through. While they won’t achieve the same char as on a grill, they will still be juicy and flavorful.
Grilling Time: Achieving Tender, Juicy Perfection
Now, it’s showtime! Time to cook our carefully crafted Grilled Chicken and Prosciutto Involtini. Place the chicken bundles on the grill, starting with the side that doesn’t have the toothpick. Cook for about 3 minutes on this initial side, then flip. Continue to flip every 3 minutes or so. This method allows the chicken breast to begin cooking and developing a beautiful brown crust, while also helping the involtini maintain its shape and preventing the delicious filling from escaping. Consistent flipping also ensures even browning and thorough cooking.
Total grilling time for these involtini will typically range between 15 to 20 minutes. Keep a close eye on your grill. If it’s running particularly hot, you might consider moving the chicken pieces to an indirect heat zone of the grill. This helps prevent the exterior from burning before the interior is fully cooked, ensuring a more even cooking time and juicy results.
The most important indicator of doneness is the internal temperature. Grill the chicken Involtini until they reach an internal temperature of 160°F. Use a meat thermometer inserted into the thickest part of the chicken (avoiding the filling) to ensure accuracy. Once they hit this temperature, remove them from the grill and transfer them to a clean platter.
Finally, and this step is crucial for optimal juiciness, place a sheet of aluminum foil loosely over the chicken and allow it to rest for about 5-10 minutes. This resting period is vital: it allows the juices within the chicken to redistribute evenly throughout the meat, resulting in a more tender and moist finished product. Additionally, the internal temperature will continue to rise slightly, reaching the safe cooking temperature of 165°F through carryover cooking.
Salad Preparation and Serving: The Perfect Accompaniment
No involtini dish is complete without its fresh and vibrant companions. The bright, zesty notes of our parsley-lemon topping and the peppery crunch of an arugula salad perfectly balance the richness of the chicken bundles, creating a harmonious meal.
To prepare the refreshing **Simple Arugula and Tomato Salad**, grab a medium bowl and add your pre-washed arugula. Toss in the chopped fresh tomatoes and, if desired, a sprinkle of shredded parmesan cheese for an extra layer of flavor. Dress the salad with our White Balsamic Honey Mustard Vinaigrette, or simply use your favorite balsamic dressing. The light, tangy dressing will awaken the flavors of the greens and tomatoes. Once dressed, arrange the salad artfully on your serving platter.
Next, let’s create the aromatic **Parsley Lemon Topping**. In a small bowl, combine finely chopped flat-leaf parsley, minced fresh garlic, the bright juice of half a lemon, a drizzle of extra virgin olive oil, and season with salt and pepper to taste. Mix everything well until fully incorporated. This topping is a game-changer, adding a fresh, herbaceous, and acidic counterpoint that elevates the entire dish.
Finally, it’s time to assemble and serve. Carefully remove the skewers or toothpicks from your rested chicken involtini. Arrange the succulent chicken pieces elegantly on the platter, nestled amongst the vibrant arugula and tomato salad. Drizzle the freshly prepared parsley-lemon mixture generously over the chicken pieces. For an impressive presentation, you can serve the involtini whole, or slice them in half to reveal the beautiful layers of prosciutto, sun-dried tomatoes, and melted mozzarella within. Enjoy every bite of one of our favorite chicken recipes!
Frequently Asked Questions About Grilled Chicken Involtini
No problem at all! The ingredients provided in this recipe are flexible enough to accommodate an extra cutlet. You should have enough filling to stretch for the fourth piece, simply adjust the portion size slightly for each involtini.
If fresh smoked mozzarella isn’t available, you have several excellent alternatives. Smoked provolone or smoked gruyere are fantastic choices that will mimic the desired smoky, creamy flavor profile. Regular fresh mozzarella can also be used, though it will lack the distinct smoky note.
For a delicious alternative to prosciutto, consider thinly sliced Black Forest ham or other quality smoked hams. These options provide a similar salty and savory depth that pairs wonderfully with the other involtini ingredients.
Absolutely! If grilling isn’t an option, you can bake these involtini. Spray an oven-safe dish with a little olive oil and arrange the chicken pieces. Bake at 375ºF, covered, for 10 minutes, then uncover and bake for another 10-15 minutes, or until the internal temperature reaches 160°F. While they won’t achieve the same grilled char, they will still be incredibly flavorful and juicy.
Yes, stove-top cooking is a great option! You can use a grill pan or a large skillet. Follow the same method as grilling: place the involtini on the side without the toothpick first, cook for about 3 minutes, and then flip every 3 minutes or so. This ensures they cook and brown evenly, developing a lovely crust.
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All content and photographs ©Claudia’s Table and claudiastable.com
Grilled Chicken and Prosciutto Involtini
Ana | Claudia’s Table
June 18, 2022
Pin Recipe
Equipment
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outdoor gas grill
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copper grilling mat optional
Ingredients
Chicken Involtini
- 1 lb chicken cutlets pounded thin to 1/4″ thick, cut in half
- 1 3oz prosciutto thinly sliced
- 1/2 jar sun dried tomatoes in oil 8oz, julienned
- 1 ball fresh Mozzarella smoked, sliced
- 1 tsp garlic powder granulated
- 1 tsp salt kosher
- 1/2 tsp pepper ground
- 1/2 tsp red pepper flakes
- 1 tsp basil dried, crushed
- 1 tsp oregano dried, crushed
Parsley Lemon Topping
- 1 cup parsley flat leaf, chopped
- 1-2 clove garlic, fresh minced
- 1/2 whole lemon juice of
- 1 tbsp olive oil extra virgin
- salt and pepper to taste
Simple Arugula and Tomato Salad
- 1 5oz Arugula container, pre-washed
- 1 cup tomatoes fresh, chopped
- 1 tbsp parmesan cheese shredded (optional)
- 1/4 cup White Balsamic Honey Mustard Dressing or your favorite balsamic dressing
Instructions
Chicken Involtini
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In a small bowl, combine kosher salt, dried basil, dried oregano, garlic powder and crushed red pepper. Mix well.
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Sprinkle the insides of the boneless chicken breasts with the spice mixture.
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Depending on how thin the prosciutto is, use 1 to 2 slices, top with about 1 tablespoon of julienned sun dried tomatoes in oil, and a slice of fresh smoked mozzarella cheese.
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Carefully, roll each chicken piece tightly and secure with a toothpick or small skewer. Stuff all chicken pieces.
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Finish off by sprinkling the stuffed chicken pieces with a pinch of kosher salt.
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Preheat grill (about 400ºF). (gas grill and charcoal grill instructions shown below.)
For an outdoor gas grill, I recommend a copper grilling mat to contain any melted cheese. If you don’t have a mat, spray chicken bundles with oil to prevent them from sticking on the grill. Conversely, for a charcoal grill, burn coals until a medium heat is reached, about 20 minutes and usually when the briquets are gray overall. Alternatively, if you prefer to cook indoors, I suggest spraying your indoor grill pan to make clean up easier.
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First, place chicken bundles on the side without the toothpick first, cook about 3 minutes and flip every 3 minutes or so. This will allow the sides of chicken breast to start cooking without the filling falling out of the chicken bundle and to brown evenly.
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If your grill is really hot, you can move chicken pieces to the indirect side of the grill for more even cooking time.
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Grill the chicken Involtini until internal temperature is 160F. Total cooking time should be between 15 to 20 minutes.
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Remove from the grill and place on a platter. Place aluminum foil on top and allow the chicken to rest about 10 minutes. Chicken will continue to rise to proper temperature.
Parsley Lemon Topping
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In a small bowl combine chopped flat leaf parsley, minced fresh garlic, lemon juice, olive oil, salt and pepper to taste. Mix well.
Simple Arugula and Tomato Salad
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In a medium bowl use pre-washed Arugula, add tomatoes, shredded parmesan cheese and toss with our White Balsamic Honey Mustard Vinaigrette or your favorite Balsamic Dressing
How to assemble Grilled Chicken and Prosciutto Involtini and Simple arugula salad
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Place tossed Arugula and Tomato Salad on a platter. Arrange Grilled Chicken and Prosciutto Involtini on top of the salad. Top chicken pieces with Parsley Lemon mixture.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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