🌿 Description
Succulent chicken breasts pounded thin and rolled into elegant involtini, filled with a creamy blend of spinach and ricotta. These golden parcels are seared and gently baked, then draped in a decadent truffle cream sauce. Served atop a bed of velvety parmesan polenta for the ultimate indulgent Italian-inspired dinner.
🧀 Ingredients
For the Chicken Involtini:
• 2 large chicken breasts (halved and pounded thin)
• 1 cup ricotta cheese
• 1 cup baby spinach (sautéed and chopped)
• 1 garlic clove (minced)
• Salt & pepper to taste
• 1/4 cup grated parmesan
• Olive oil (for searing)
• Toothpicks or kitchen twine
For the Truffle Cream Sauce:
• 1 tbsp butter
• 1 small shallot (minced)
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 tsp truffle oil (or more to taste)
• Salt & cracked pepper
• Grated parmesan (optional, for depth)
For the Parmesan Polenta:
• 1 cup polenta (coarse cornmeal)
• 4 cups chicken stock or water
• 1/2 cup grated parmesan
• 2 tbsp butter
• Salt to taste
🔪 Instructions
- Prepare the Filling:
• Mix ricotta, sautéed spinach, garlic, parmesan, salt, and pepper in a bowl. - Assemble the Involtini:
• Place a spoonful of filling on each chicken cutlet.
• Roll tightly and secure with toothpicks or tie with twine. - Sear & Bake:
• Sear the chicken rolls in olive oil until golden on all sides.
• Transfer to a 180°C (350°F) oven and bake for 15–20 mins, until cooked through. - Make the Truffle Cream Sauce:
• In the same pan, melt butter, sauté shallots until soft.
• Deglaze with wine; reduce by half.
• Add cream, simmer till thickened. Stir in truffle oil. Season. - Cook the Polenta:
• Bring stock to a boil, whisk in polenta slowly.
• Stir until thick and creamy (15–20 mins).
• Add butter and parmesan. Season to taste.
To Serve:
Plate a scoop of creamy parmesan polenta, place sliced chicken involtini on top, and drizzle generously with warm truffle cream sauce. Garnish with microgreens or shaved truffle if desired.