Chicken Involtini (Involtini di Pollo) with Spinach, Prosciutto & Fontina
Thin chicken breasts rolled around sautéed spinach, prosciutto and melty fontina, seared and baked in a bright tomato sauce. Comforting, elegant and perfect for a midweek supper or a dinner that needs to look like you tried harder than you did.
Involtini di pollo is Italy’s way of saying ‘posh yet practical’. Thin chicken breasts get a sneaky upgrade — a sliver of prosciutto, ribbons of cheese and garlicky spinach — then they’re rolled, seared and baked in a simple tomato sauce.
Make it for guests (looks impressive) or for a glorified midweek supper (takes under an hour). The contrast of salty prosciutto, creamy cheese and bright tomato is why this dish sings.
This version keeps things home-cook friendly — no skewering pins of parchment or obscure cheeses required — but there are notes on swaps below if you want to tweak it for diet or pantry needs.
Ingredients
- 4 skinless, boneless chicken breasts — about 120–160g (4–5 oz) each
- salt — 1 tsp, plus extra to season
- black pepper — freshly ground, to taste
- 30 ml olive oil
- 15 ml butter — optional, for a silkier sauce
- 2 cloves garlic — finely chopped
- 140 g baby spinach — about 5 oz
- 8 slices prosciutto (thin slices) — 2 slices per roll (stays in place when rolled)
- 120 g fontina or taleggio cheese — broken or sliced into thin strips (about 30g per roll)
- 8 leaves fresh basil — optional, 2 leaves per roll
- 50 g fresh breadcrumbs — about ½ cup (can use panko)
- 30 g grated Parmesan — about ¼ cup
- 400 g canned tomatoes (good quality, crushed or plum) — 1 can
- 100 ml tomato passata (optional, for smoother sauce) — optional; use instead of some canned tomato if preferred
- 5 ml dried oregano
- 60 ml white wine or chicken stock — ¼ cup, optional for deglazing
- 1 lemon — zest of half for brightness, optional
- 30 ml fresh parsley — chopped, for garnish
- toothpicks or kitchen twine — to secure rolls
Equipment
- meat mallet or rolling pin
- ovenproof frying pan (skillet) or cast-iron pan
- kitchen twine or toothpicks
- probe thermometer (recommended)
Instructions
Preheat the oven to 200°C (fan 180°C) / 400°F. Put a medium ovenproof frying pan or skillet (cast-iron ideal) on the hob so it’s hot when needed.
Trim any fat from the chicken breasts, slice each breast horizontally to make a large, even flat cut (butterfly) then place between two sheets of cling film and pound gently with a meat mallet until about 4–6 mm thick and even.
Season both sides of the flattened chicken with 1 tsp salt and freshly ground pepper. Mix the breadcrumbs and grated Parmesan in a small bowl.
Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Add the garlic and cook 30 seconds until fragrant, then add the spinach and toss until wilted (about 1–2 minutes). Season lightly and remove from the heat to cool slightly. Squeeze out excess liquid from the spinach in a sieve or clean tea towel.
Lay each flattened chicken breast on a board. On each, place 2 thin slices of prosciutto, a strip of fontina (about 30g), a tablespoon of the squeezed spinach and 2 basil leaves. Sprinkle a little of the breadcrumb-Parmesan mix on top (this helps absorb moisture and gives a bit of structure). Roll tightly from the short end, tuck in the sides and secure with 2 toothpicks or kitchen twine.
Heat the remaining 1 tbsp olive oil (and butter, if using) in the preheated ovenproof skillet over medium-high heat. When hot, add the involtini seam-side down and sear for 2–3 minutes until golden, then turn to brown all sides—total searing ~6–8 minutes.
Remove the seared involtini to a plate. Add the white wine or 1–2 tbsp stock to the hot pan to deglaze, scraping up brown bits (2 minutes). Pour in canned tomatoes (and passata if using), add oregano, a pinch of salt and black pepper, and simmer gently for 5 minutes to blend flavours.
Nestle the involtini back into the tomato sauce seam-side down. Spoon extra sauce over the tops so they’re partially covered.
Transfer the skillet to the preheated oven and bake until the internal temperature of the thickest roll reaches 75°C (165°F) and cheese inside is melted — about 18–22 minutes. If you don’t have a thermometer, bake 20–25 minutes and check one roll before removing all.
Remove skillet from the oven. Let the involtini rest in the sauce for 8–10 minutes (this allows juices to redistribute and sauce to thicken slightly). Remove toothpicks/twine, spoon sauce over the rolls and finish with lemon zest and chopped parsley.
Serve each involtino with a generous spoonful of sauce. Great with soft polenta, tagliatelle, mashed potatoes or a simple green salad.
Tips
- Pound the chicken to an even thickness — it’s the single best step for fast, even cooking and neat rolls.
- Squeeze as much liquid out of the cooked spinach as you can; excess moisture will make the rolls limp and the sauce watery.
- Sear before baking: the maillard crust adds flavour and helps the rolls keep their shape during the oven stage.
- Use a probe thermometer — check 75°C (165°F) in the centre to avoid undercooked chicken; resting for 8–10 minutes finishes the job.
- Make-ahead: you can assemble the rolls, cover and refrigerate up to 24 hours. Sear and bake when ready. For freezing, sear, cool, freeze on a tray then transfer to a bag; bake from frozen adding 10–15 minutes.
Substitutions
Prosciutto → Parma ham or thinly sliced Serrano ham (same quantity)
Stays closeFontina → Mozzarella (stays melty) or ricotta mixed with a little Parmesan (creamier)
Stays closeFresh breadcrumbs → Gluten-free breadcrumbs or ground almonds (for GF; ground almonds will make texture noticeably different)
Noticeably differentChicken breast → Boneless skinless chicken thighs (butterflied and flattened) — more forgiving but a deeper flavour; reduce oven time slightly
Stays close
Nutrition
Per serving · estimated
- 520
- Calories
- 45 g
- Protein
- 20 g
- Carbs
- 28 g
- Fat
- 3 g
- Fibre
- 6 g
- Sugar
- 820 mg
- Sodium
FAQ
Can I use chicken thighs instead of breasts?
Yes. Butterfly and flatten thighs to an even thickness; they’re more forgiving and stay juicier, but flavour and texture will be a bit richer.
Can I assemble in advance?
Absolutely — assemble and keep covered in the fridge up to 24 hours. Sear and bake when you’re ready for best colour and flavour.
Can I freeze these?
Yes. Sear first, cool completely, freeze on a tray then transfer to a bag. Bake from frozen, adding about 10–15 minutes and ensuring internal temp reaches 75°C (165°F).
My rolls fell open while searing — how do I stop that?
Roll tighter and secure with two toothpicks or tie with kitchen twine. Sear seam-side down first and avoid turning too soon; good colour in the first 2–3 minutes helps set the shape.
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