Involtini is the Italian culinary description for stuffed savoury parcels, in this instance free-range chicken wrapped in crispy prosciutto. With a gluten-free stuffing of caper and almond pesto with spinach, these rustic bundles of flavour are roasted and ready after just 25 minutes in a hot oven. Leave whole or serve sliced and think about serving with baby spinach and Grana Padano salad, dressed with Sabato Italian Balsamic dressing, simple and speedy enough as a mid-week meal, and packed full of deliciousness.
Serves 4-5
¼ cup Sabato caper & almond pesto
Handful baby spinach leaves, finely shredded
30g Grana Padano, finely grated
5 Mahy Farms boneless chicken thighs, trimmed of excess fat
Añana salt and freshly ground black pepper
100g sliced Pedrazzoli prosciutto
3 Tbsp extra virgin olive oil (EVO)
2 Tbsp Pons capers, drained
2-3 Tbsp Forvm Cabernet Sauvignon vinegar
Preheat oven to 190°C.
Put the pesto, spinach and Grana Padano into a small bowl and stir to combine.
Lay the chicken thighs on a board, smooth side down. Season with a little salt and pepper (keeping in mind that both capers and prosciutto are already salty), then spread with stuffing mixture, dividing it evenly between the chicken portions. Roll each thigh up to enclose the filling.
Wrap each parcel with a slice of prosciutto to secure the filling. Place parcels, seam-side down, in an ovenproof frying pan. Drizzle with a little EVO. Roast for 25-30 minutes until prosciutto is crisp and chicken cooked through. Add the capers to the pan 5 minutes before the end of cooking time.
Remove involtini to a plate to rest. Place the pan over medium heat, then add the vinegar to deglaze the pan. Slice involtini and serve with the pan juices.
Recipe by Julie Le Clerc
