Chicken Involtini

Name: Chicken Involtini with Roast Potatoes and Vegetables
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 60 Grams of Smoked turkey bacon; 60 Grams of Sun dried tomatoes; 1 Tsp of Salt; 1 Tsp of Black pepper; 60 Grams of Grated mozzarella; 2 Tbsp of Olive oil; 200 Grams of Spinach; 30 Grams of Parmesan; 2 Pieces of Garlic cloves; 100 ML of Water; 1 Pieces of Chicken stock cube; 200 ML of Cooking cream; 450 Grams of Potatoes; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Pieces of Yellow pepper; 250 Grams of Thick asparagus; 150 Grams of Cherry tomatoes; 4 Piece of Bamboo skewers

with Roast Potatoes and Vegetables

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

Cals 1025 · Prot 89 · Carbs 69 · Fat 46

Gourmet

Family Friendly

60 min

Chicken Involtini with Roast Potatoes and Vegetables

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

Cals 1025 · Prot 89 · Carbs 69 · Fat 46

Gourmet

Family Friendly

Ingredients

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 4*

60 Grams

Olive oil

2 Tbsp

Sauce

Spinach

200 Grams

Parmesan 4*

30 Grams

Garlic cloves

2 Pieces

Water

100 ML

Chicken stock cube 4*5*9*15*

0.5 Pieces

Cooking cream 4*

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

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4271 / 1025
Fats (g)	46.1
of which saturated (g)	26.4
Carbohydrates (g)	69
of which sugars (g)	23.6
Fibers (g)	15.6
Proteins (g)	88.5
Salt (g)	5.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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.

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.

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.

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.

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