Involtini Di Pollo - Ham and Cheese Stuffed Chicken Rolls

Ingredients

4 long and thin sliced chicken breasts
a slice of ham for each breast
a slice of cheese of your choice
50 grams of butter
1 cup of white wine

Preparation

1
Take each breast flat open and lay a slice of ham and a slice of cheese of top. Next roll slowly each breast and try to use more than one toothpick to hold the roll firmly. Please make sure you advise your guests to be careful about the toothpicks when they will eat the breasts! Next, we will melt the butter in a nice large pan and lay all the rolled chicken breasts. To enhance the flavor it is recommended that the chicken gets that brown, caramelized color uniformly all around it created from the butter. After the breasts are brownish all round, top the chicken with the white wine and put a lid on top of the pan, leaving a little opening. Let cook for about 15 minutes on slow-medium fire. Serve warm with a nice white wine. This dish pairs up really well with mashed potatoes.

About

Nowadays there are more chicken recipes out there than days available to be able to cook each one. It is a very popular and versatile type of meat and it pairs really well with a large variety of ingredients. What I really like about chicken is that you can prepare it as a whole or use a different number of parts, the breast being definitively the most popular. I have tried and cooked chicken breast in many ways and the result has always been satisfying. However one thing that I don't think people try very often is using the chicken as an ingredient to be rolled over and stuffed with either vegetables, cheese, or other types of meat (your imagination is the limit). I always enjoyed for example chicken sauteed in butter with some ham and sage on top, but in this particular recipe the breast is laid flat on the pan, without being rolled. Today I'd like to have a very thin sliced and long ( length is important) chicken breast stuffed with ham and cheese of your choice. ( I like Swiss.)

Yield:

4

Added:

August 21, 2010

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