Involtini Di Pollo Alla Salvia Chicken Roulades with Sage
Elevate your dinner table with *Involtini di Pollo alla Salvia*, a classic Italian dish that transforms simple ingredients into a show-stopping meal. These tender chicken roulades are filled with aromatic fresh sage, savory prosciutto, and a touch of nutty Parmesan cheese, then rolled and pan-seared to golden perfection. A luxurious white wine and chicken stock reduction infuses every bite with rich, comforting flavor. Perfectly portioned and ready in under an hour, this recipe is ideal for an elegant weeknight dinner or a special occasion. Serve sliced and drizzled with the velvety pan sauce for a presentation as impressive as it is delicious.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 12 leaves Fresh sage leaves
- 8 slices Prosciutto
- 60 grams Parmesan cheese, grated
- 50 grams All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 125 milliliters Dry white wine
- 125 milliliters Chicken stock
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 8 pieces Kitchen twine or toothpicks
Instructions
Lay each chicken breast between two pieces of plastic wrap and pound to an even thickness of about 1/4 inch using a meat mallet or rolling pin.
Season both sides of the chicken breasts lightly with salt and pepper.
Place 2 sage leaves, 1 slice of prosciutto, and a sprinkle of grated Parmesan cheese onto one side of each chicken breast.
Roll up each chicken breast tightly, starting from the narrower end, to form a neat roulade. Secure the ends with kitchen twine or toothpicks.
Dredge the roulades lightly in the flour, shaking off the excess.
Heat olive oil and butter in a large skillet over medium heat until the butter is melted and slightly foamy.
Place the roulades in the skillet seam-side down. Sear them on all sides until golden brown, about 2-3 minutes per side.
Remove the roulades from the skillet and set aside temporarily.
Deglaze the skillet by adding the white wine, scraping the bottom of the pan to loosen any browned bits. Let it simmer for 2 minutes.
Add the chicken stock to the skillet and bring to a simmer.
Return the roulades to the skillet, cover, and cook over low heat for approximately 15 minutes, turning occasionally, until the chicken is cooked through and tender.
Remove the roulades from the skillet and let them rest for 5 minutes before slicing.
Optional: Simmer the sauce left in the skillet for a few extra minutes to thicken slightly. Adjust seasoning with salt and pepper as needed.
Serve the chicken roulades sliced into rounds, drizzled with the pan sauce, and garnished with additional sage leaves if desired.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.6 g | ||
| Protein | 269.6 g | 539% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
