Chicken Involtini

with Roast Potatoes and Vegetables

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Instructions

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1 Prep chicken

Preheat the oven to 220°C/200°C. Wrap the chicken breasts in cling film. Using a rolling pin, bash the chicken into thin steaks. Slice the turkey bacon into 10 cm strips. Chop the sun dried tomatoes. Top the chicken with the bacon and sprinkle it with salt, pepper, sun dried tomatoes and the mozzarella. Fold the chicken breasts over to create a pocket. Seal with skewers.

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2 Roast potatoes

Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Roast in the oven for 15 min. 

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3 Prep vegetables

Meanwhile, chop the bell peppers into chunks. Rinse the green asparagus and remove its woody stems. Rinse the cherry tomatoes. Grate the Parmesan. Wash and chop the spinach. Peel and crush the garlic. Boil the measured water and dissolve the chicken stock cube in it.

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4 Add vegetables

Once the potatoes have roasted for 15 min, remove the tray from the oven and add the bell pepper, asparagus and tomatoes. Drizzle the vegetables with olive oil and sprinkle with salt. Roast the potatoes and vegetables for 20 min further or until browned.

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5 Fry chicken

Meanwhile, heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the stuffed chicken breasts and fry for 3 min on each side until golden (it doesn't have to be cooked through at this stage). Transfer the chicken to a plate. Remove the cocktail sticks. Season with salt and pepper. Return the pan to a medium heat.

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6 Make sauce

Add the spinach and garlic to the pan and cook for 3 min. Add the cream and chicken stock. Return the stuffed chicken to the pan. Simmer for 5-7 min or until the chicken has cooked through. Fold in the Parmesan. Serve the potatoes and vegetables to the side. 

Tips for fussy eaters

Spinach not a favourite? Make a simple cheese and cream sauce, leaving the spinach out. Fry the spinach separately, reserving it for those who like it.

Pro tip

Prep ahead! Stuff the chicken breasts and refrigerate them until you're ready to cook. Why not chop the potatoes and vegetables ahead too.

Involtini is a traditional Sicilian way of preparing food where ingredients are stuffed and rolled up into a roulade before being cooked.

Cooking Time: 60 min

Equipment Required: Rolling pin

Cals 937 · Prot 70 · Carbs 59 · Fat 47

Ingredients

Number of people

Chicken involtini

Chicken breast 400 Grams
Smoked turkey bacon 60 Grams
Sun dried tomatoes 60 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Grated mozzarella 60 Grams
Olive oil 2 Tbsp

Sauce

Spinach 200 Grams
Parmesan 30 Grams
Garlic cloves 2 Pieces
Water 100 ML
Chicken stock cube 0.5 Pieces
Cooking cream 200 ML

Fries and vegetables

Potatoes 450 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Yellow pepper 1 Piece
Thick asparagus 250 Grams
Cherry tomatoes 150 Grams
Bamboo skewers 4 Piece

Involtini is a traditional Sicilian way of preparing food where ingredients are stuffed and rolled up into a roulade before being cooked.

Cooking Time: 60 min

Equipment Required: Rolling pin

Cals 937 · Prot 70 · Carbs 59 · Fat 47

Instructions

photo

1 Prep chicken

Preheat the oven to 220°C/200°C. Wrap the chicken breasts in cling film. Using a rolling pin, bash the chicken into thin steaks. Slice the turkey bacon into 10 cm strips. Chop the sun dried tomatoes. Top the chicken with the bacon and sprinkle it with salt, pepper, sun dried tomatoes and the mozzarella. Fold the chicken breasts over to create a pocket. Seal with skewers.

photo

2 Roast potatoes

Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Roast in the oven for 15 min. 

photo

3 Prep vegetables

Meanwhile, chop the bell peppers into chunks. Rinse the green asparagus and remove its woody stems. Rinse the cherry tomatoes. Grate the Parmesan. Wash and chop the spinach. Peel and crush the garlic. Boil the measured water and dissolve the chicken stock cube in it.

photo

4 Add vegetables

Once the potatoes have roasted for 15 min, remove the tray from the oven and add the bell pepper, asparagus and tomatoes. Drizzle the vegetables with olive oil and sprinkle with salt. Roast the potatoes and vegetables for 20 min further or until browned.

photo

5 Fry chicken

Meanwhile, heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the stuffed chicken breasts and fry for 3 min on each side until golden (it doesn't have to be cooked through at this stage). Transfer the chicken to a plate. Remove the cocktail sticks. Season with salt and pepper. Return the pan to a medium heat.

photo

6 Make sauce

Add the spinach and garlic to the pan and cook for 3 min. Add the cream and chicken stock. Return the stuffed chicken to the pan. Simmer for 5-7 min or until the chicken has cooked through. Fold in the Parmesan. Serve the potatoes and vegetables to the side. 

Tips for fussy eaters

Spinach not a favourite? Make a simple cheese and cream sauce, leaving the spinach out. Fry the spinach separately, reserving it for those who like it.

Pro tip

Prep ahead! Stuff the chicken breasts and refrigerate them until you're ready to cook. Why not chop the potatoes and vegetables ahead too.

Ingredients

Number of people

Chicken involtini

Chicken breast 400 Grams
Smoked turkey bacon 60 Grams
Sun dried tomatoes 60 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Grated mozzarella 60 Grams
Olive oil 2 Tbsp

Sauce

Spinach 200 Grams
Parmesan 30 Grams
Garlic cloves 2 Pieces
Water 100 ML
Chicken stock cube 0.5 Pieces
Cooking cream 200 ML

Fries and vegetables

Potatoes 450 Grams
Vegetable oil 2 Tbsp
Salt 1 Tsp
Yellow pepper 1 Piece
Thick asparagus 250 Grams
Cherry tomatoes 150 Grams
Bamboo skewers 4 Piece
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