Chicken Involtini with Spinach and Ricotta

Chicken Involtini with Spinach and Ricotta ingredients

• 4 large boneless, skinless chicken breasts
• 5 oz fresh spinach
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1 clove garlic, minced
• 1 egg, beaten
• 2 tbsp Italian breadcrumbs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 15 oz crushed tomatoes (passata)
• 1/4 cup dry white wine (e.g., Pinot Grigio)
• 4-5 fresh basil leaves
• 4 oz fresh mozzarella, thinly sliced or shredded
• 1 tbsp fresh parsley, chopped

How to make Chicken Involtini with Spinach and Ricotta

1. Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
2. Prepare the spinach filling: Heat a small amount of olive oil in a skillet over medium heat. Add the 5 oz fresh spinach and cook until wilted, about 2-3 minutes. Squeeze out excess water thoroughly and chop finely.
3. In a medium bowl, combine the chopped spinach, 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 minced garlic clove, 1 beaten egg, 2 tbsp Italian breadcrumbs, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix until well combined.
4. Prepare the chicken: Place each boneless, skinless chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even 1/4-inch thickness. Season both sides lightly with salt and pepper.
5. Spoon about 2-3 tablespoons of the spinach-ricotta filling evenly over one side of each pounded chicken breast, leaving a small border around the edges. Carefully roll up each chicken breast tightly, starting from one short end.
6. Secure each involtini with one or two toothpicks to prevent it from unrolling during cooking. Alternatively, you can tie them with kitchen twine.
7. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken involtini for 3-4 minutes per side, until golden brown all over. Transfer the involtini to the prepared baking dish if your skillet is not oven-safe.
8. For the sauce, if using the same skillet, drain any excess fat. Pour in 15 oz crushed tomatoes and 1/4 cup dry white wine. Add the 4-5 fresh basil leaves. Bring to a simmer, stirring occasionally, for 2-3 minutes.
9. Pour the tomato sauce evenly over the chicken involtini in the baking dish. If using the skillet, arrange the involtini so they are partially submerged in the sauce.
10. Bake for 20-25 minutes. After 20 minutes, remove the dish from the oven and top each involtini with fresh mozzarella slices or shredded mozzarella. Return to the oven and bake for another 5-10 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the mozzarella is melted and bubbly.
11. Remove from the oven, let rest for 5 minutes, and then carefully remove any toothpicks or twine. Garnish with 1 tbsp chopped fresh parsley and serve warm.

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