Description
Chicken involtini spinach speck asiago brings together tender chicken breasts stuffed with spinach, speck, and creamy asiago cheese that melts beautifully as everything cooks. Rolling up these flavors gives you an elegant dinner that tastes restaurant-quality but comes together easily in your own kitchen.
Ingredients
Scale
Proteins and dairy:
- 2.2 pounds thinly sliced chicken breasts
- 120 grams thinly sliced speck
- 120 grams Asiago cheese, cut into thick matchstick-size pieces
- 50 grams freshly grated Parmigiano Reggiano
Vegetables:
- 200 grams fresh spinach
Breadings and seasonings:
- 150 grams breadcrumbs
- Salt and freshly ground black pepper, to taste
- Extra virgin olive oil
Instructions
- Heat your oven to 180°C (350°F) and line a 35×25 cm baking dish with parchment paper, then drizzle the paper with extra virgin olive oil.
- Mix 150 g breadcrumbs with 50 g freshly grated Parmigiano Reggiano on a large plate, seasoning your mixture with salt and pepper.
- Rinse 200 g fresh spinach and pat it completely dry before placing it in a large sauté pan over medium heat.
- Cook your spinach for 4-5 minutes at medium heat, stirring often, until it wilts down entirely.
- Transfer the cooked spinach to a colander and press out as much liquid as possible, letting it cool slightly while you prepare the rest.
- Lightly coat each of your 1 kg chicken breast slices with a drizzle of extra virgin olive oil.
- Press each oiled chicken piece into your breadcrumb mixture, making sure both sides get evenly coated.
- Lay one chicken breast with the shorter side facing you, then place 1 slice of 120 g speck directly on top.
- Arrange about 2 tablespoons of your cooled spinach in a horizontal line across the chicken, then add 1 piece of Asiago cheese cut into thick matchstick-size pieces from your 120 g total.
- Roll each chicken breast tightly from the side closest to you, keeping the filling tucked inside, then place it seam-side down in your prepared baking dish.
- Repeat the filling and rolling process with all remaining chicken pieces until your dish is full.
- Sprinkle any leftover breadcrumb mixture over your rolls and drizzle everything with a bit more extra virgin olive oil.
- Bake your rolls for 25-30 minutes at 180°C (350°F) until the coating turns golden brown, the cheese melts, and the chicken cooks through.
- Rest your chicken rolls for a few minutes before plating and serving.
Notes
- Squeeze your cooked spinach really well in the colander because excess moisture will make the filling soggy and cause the rolls to fall apart during baking.
- Press the chicken firmly into the breadcrumb mixture so the coating adheres properly and gives the rolls a nice golden crust rather than patches of bare chicken.
- Roll the chicken tightly from the bottom up and place each roll seam-side down in the baking dish to keep the filling contained throughout cooking.
- For a lighter version, skip the breadcrumb coating and simply season the chicken with salt, pepper, and herbs before filling and rolling – the cheese will still brown nicely on top.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 130 mg