INVOLTINI DI POLLO by Nudo Adopt | Mealz



4 Servings

5 min Prep, 25 min Cook


Allergy Friendly


Chicken Involtini or Stuffed Chicken Breast is a fabulous way to manipulate chicken breast to get the most out of a usually bland cut of chicken.

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Cooking Stages

    • Remove the chicken from the fridge half an hour before cooking. Preheat the oven to 200°C/390°F/GM6. Roughly chop one sprig of rosemary, put it on a plate with the Umami Paste and a generous grind of pepper. Mix this into a paste and roll each piece of chicken in it till they are nicely slathered. Wrap each breast in two overlapping slices of prosciutto, tucking a rosemary sprig inside each parcel. Place in a roasting pan and splash with some oil. Add more black pepper and a sprinkling of salt flakes.

    • Pop in the oven for 20-25 minutes. Three quarters of the way through, splash the wraps with some more olive oil and Marsala (if the chicken starts looking dry at any point during cooking, add an extra splash of olive oil and Marsala).

    • Remove from the oven when the prosciutto looks dark and delicious, and the chicken is firm to the touch. For a glossy gravy sauce, whisk a big glug of red wine and a good squeeze of umami paste into the pan juices. Adjust the seasoning, pour over the chicken and serve.

Nutrition Facts

Serving Size 315 g

Amount Per Serving
Calories 452.8 cals23%
% Daily Value*
Kilojoules 1898.5 kJ23%
Fat 15.9 g24%
Sodium 2342.2 mg102%
Carbohydrate 11.5 g4%
Protein 59.6 g119%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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