Chicken involtini

Get creative with this delectable method of serving the humble chicken breast.

Serves 4-6

2 chicken breasts
Handful of mozzarella cheese
Handful of English spinach
Pinch of sumac
10 large field mushrooms, cut into quarters
2 Spanish onions, sliced into wedges
80ml red wine vinegar
2 oranges, juice and zest
2 tablespoons fresh thyme
100g diced pumpkin
1 teaspoon vegetable oil
Salt and freshly cracked black pepper, to taste

  • Step One

    Preheat oven to 185°C.

  • Step Two

    Place chicken between two pieces of cling wrap, bash out chicken until it is flattened and around ½ cm thick all over. Set aside.

  • Step Three

    In a steamer, cook pumpkin until just tender. Remove and let cool.

  • Step Four

    Add spinach to steamer and cook until softened, then run under cold water to refresh. Drain, chop and set aside.

  • Step FIve

    In a small bowl mix spinach, cheese and salt and pepper.

  • Step Six

    Lay out flattened chicken. Season with sumac.

  • Step Seven

    Place a large spoon of the mixture onto chicken, then roll it tightly encasing the filling. Pin with a toothpick. Rest in fridge for 30 minutes.

  • Step Eight

    In a hot pan, add a little vegetable oil, season chicken involtini with salt and pepper then sear each side for 2 minutes.

  • Step Nine

    Place on an oven tray and cook for approximately 8-10 minutes or until cooked. Rest for 5 minutes. Take out toothpick.

  • Step Ten

    Using the same pan, caramelise mushrooms and onion.

  • Step Eleven

    De-glaze pan with red wine vinegar and orange juice and zest. Reduce the liquid and add thyme and season with salt and pepper.

  • Step Twelve

    Pour it down the middle of a platter. Sprinkle over the diced pumpkin.

  • Step Thirteen

    Slice the involtini and place on top of the ragu.


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