Chicken Involtini with Sun-Dried Tomatoes, Pine Nuts and Spinach
Prep Time:
30 minutes
Cook Time:
35 minutes
Serving Size:

Ingredients

Stuffing

1/4 cup sun-dried tomatoes

2 Tbsp pine nuts, slightly toasted

1 cup frozen spinach, chopped

1/2 cup fontina cheese, shredded

2 cups breadcrumbs

1 Tbsp butter, melted

1 Tbsp flat leaf parsley, chopped

4 boneless chicken breasts, with skin

Salt to taste

Black ground pepper to taste

Ingredients

Stuffing

1/2 cup sun-dried tomatoes

4 Tbsp pine nuts, slightly toasted

2 cups frozen spinach, chopped

1 cup fontina cheese, shredded

4 cups breadcrumbs

2 Tbsp butter, melted

2 Tbsp flat leaf parsley, chopped

8 boneless chicken breasts with skin

Salt to taste

Black ground pepper to taste

Ingredients

Stuffing

3/4 cup sun-dried tomatoes

6 Tbsp pine nuts, slightly toasted

3 cups frozen spinach, chopped

1 1/2 cups fontina cheese, shredded

6 cups breadcrumbs

3 Tbsp butter, melted

3 Tbsp flat leaf parsley, chopped

12 boneless chicken breasts, with skin

Salt to taste

Black ground pepper to taste

Procedures


Pre-heat oven to 400ºF.
  1. COMBINE stuffing ingredients together in a bowl. Set aside.
  2. PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts.
  3. SHAPE handful of stuffing into a ball and place in center of each chicken breast.
  4. WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
  5. ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.