Chicken Involtini

A community recipe by claudia

Not tested or verified by Nigella.com

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Introduction

This is an old recipe inherited by mom's grandma. I use to make this to to astonish and to delight my friends. And everybody loves this dish! It's a second course but if you eat them with some lovely green salad, it can be a nourishing main course. PS: i don't have vegetarian friends, actually! This recipe is intended for 4 people (2 involtini each).

Ingredients

Serves: serves 4

Metric Cups

1000 millilitres chicken breasts (flattened with meat pounder)
8 slices parma ham
4 cheese spread portion
70 grams unsalted butter
1 tablespoon oil
88 millilitres brandy
salt
pepper

35 fluid ounces chicken breasts (flattened with meat pounder)
8 slices parma ham
4 cheese spread portion
2½ ounces unsalted butter
1 tablespoon oil
3 fluid ounces brandy
salt
pepper

Method

Chicken Involtini is a community recipe submitted by claudia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need 8 toothpicks.

Put the chicken breasts on a chopping board and, after having flattened them with a meat pounder, half them diagonally (you should get a triangle shape (more or less).

Spread half portion of spreadable cheese on each half, add a pinch of salt and one of pepper; roll the chicken and roll one slice of Parma ham on each of them.

Seal the edge with a toothpick. Go on like this for every halved and stuffed breast.

Put the butter in a casserole and add the oil, let the butter slightly melt and then put the involtini in the pan and let them cook for about 5 mins turning them almost once.

If you see they are sticky, add some more butter.