Italian · Dinner
Chicken Rolls with Prosciutto and Sage
Involtini di Pollo, Prosciutto e Salvia
A pan-Italian skillet of thin chicken cutlets rolled around prosciutto, mozzarella, and sage, secured with a toothpick, browned in butter and finished in a quick white wine pan sauce.
$$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
48gProtein
22gFat
12gCarbs
1gSugar
0gFiber
780mgSodium
125mgChol
Goes well with
Austrian Grüner Veltliner ReserveAustrian Grüner Veltliner Reserve — A re...
local
Verdicchio dei Castelli di JesiVerdicchio dei Castelli di Jesi — A refr...
international
Instructions
1
Prep
Pat chicken cutlets dry. Season with salt and pepper. Lay flat, top each with 4 sage leaves, 1 prosciutto slice, and 1 mozzarella baton across the short edge. Roll tightly into cylinders, secure each with 2 toothpicks. Dust all over with flour, shake off excess.
2
Sear
Heat olive oil and butter in a wide skillet over medium-high heat until butter foams. Add rolls, cook 6–7 minutes total, turning every 90 seconds, until deeply golden on all sides and internal temperature reaches 75°C (165°F).
3
Reduce
Lift rolls onto a warm plate and remove toothpicks. Pour white wine into the pan, simmer 90 seconds while scraping up browned bits, until reduced by half. Add warm chicken stock, simmer 2–3 minutes until sauce thickens to a glossy syrup.
4
Finish
Remove pan from heat. Swirl in remaining butter to emulsify the sauce until glossy and smooth. Slice each roll into 3 thick rounds, exposing the spiral of prosciutto and melted cheese.
5
Plate
Arrange sliced involtini on warm plates. Spoon pan sauce around the rolls. Scatter chopped parsley over top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) chicken breast
- 0.25 tsp fine sea salt
- 0.5 tsp black pepper
- 60g (2.1 oz) prosciutto crudo
- 80g (2.8 oz) low-moisture mozzarella
- 16 fresh sage leaves
- 4 tbsp plain flour
- 60g (2.1 oz) unsalted butter
- 2 tbsp olive oil
- 8 toothpicks
- 200ml (3/4 cup + 2 tbsp) dry white wine
- 240ml (1 cup) chicken stock
- 2 tbsp flat-leaf parsley