Stuffed Chicken Involtini Recipe with Mushroom Gravy

Stuffed Chicken Involtini Recipe With Muhroom Gravy recipe

Involtini, or braciole in some regions, is common throughout Italy. It involves thinly pounded meat that is stuffed, rolled, browned, and then simmered in sauce. The meat, stuffing, and sauce vary from one recipe to another, ranging from beef in tomato sauce to chicken in white wine sauce, but the results are always delicious. This particular involtini recipe is creamy, tender, and flavorful.

5 from 1 vote
Stuffed Chicken Involtini Recipe With Muhroom Gravy recipe
Stuffed Chicken Involtini Recipe With Mushroom Gravy
Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hr
 

I love cooking with warm flavors and making hearty meals as the leaves change color and say goodbye to the heat of summer. I came up with this mushroom gravy recipe a while back and perfected the flavors … so much so that you may want to eat it all by itself! I started with an Italian classic, involtini, but used chicken and stuffed it with thinly sliced imported mortadella, fontina, and fresh asparagus spears. It's so easy to prepare, you can assemble it ahead of time, then just bake it for a few minutes when you're ready, and you have a fantastic fall meal for your guests to savor.

Course: Secondi
Cuisine: Italian
Keyword: braciole, involtini
Servings: 4
Calories: 2346 kcal
Author: Nonna Box
Ingredients
FOR THE CHICKEN ROLLS
FOR THE MUSHROOM GRAVY
  • 1 1/2 lbs fresh cremini mushrooms, sliced
  • 6 tbsp unsalted butter
  • 3 large shallots, finely chopped
  • 1/4 cup flour
  • 4 cup chicken stock or more if necessary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup fresh Italian parsley, finely chopped
Instructions
FOR THE MUSHROOM GRAVY
  1. In a large 12-inch sauté pan, cook the butter and shallots over medium-low heat for 10 minutes, until the shallots are very soft and translucent.

  2. Add the mushrooms and sauté until they soften and become brown and the juices evaporate, about 15 minutes. Gradually sprinkle in the flour and stir continuously to incorporate until it turns brown, about 2 minutes. Gradually whisk in the chicken stock and stir continuously. Bring to a simmer and continue to cook on medium-low heat for an additional 10 minutes.

  3. Salt and pepper to taste and set aside to serve with the involtini.

FOR THE CHICKEN ROLLS
  1. Preheat oven to 425ºF.

  2. Parboil the asparagus in boiling salted water for 6 to 8 minutes or until tender but not completely cooked. Transfer to a plate and set aside.

  3. Place each chicken breast between 2 pieces of plastic wrap and pound until they are 1/4-inch thick with the flat side of a mallet. Cut the mortadella and fontina slices in half so that they’re slightly smaller than the chicken slices. Season both sides of the breasts with salt and pepper.

  4. Lay a slice of mortadella (2 halves) and then a slice of fontina over each piece of chicken. Place two asparagus spears in the middle of each piece of chicken, with the tips hanging out of the sides. Roll up each chicken breast and secure the ends with two bamboo skewers.

  5. In a 12-inch sauté pan, heat the butter and olive oil and fry the rolls over low heat for about 2 minutes on each side, turning frequently, until they are a light golden color. Transfer to a lined sheet pan and finish cooking in the oven for an additional 10 minutes.

  6. Transfer to a serving plate, add plenty of the mushroom gravy, and sprinkle with fresh parsley. Remove the skewers before serving.

Nutrition Facts
Stuffed Chicken Involtini Recipe With Mushroom Gravy
Amount Per Serving
Calories 2346 Calories from Fat 1404
% Daily Value*
Total Fat 156g 240%
Saturated Fat 61g 305%
Cholesterol 612mg 204%
Sodium 7753mg 323%
Potassium 3665mg 105%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 9g
Protein 183g 366%
Vitamin A 49.8%
Vitamin C 36.4%
Calcium 19.7%
Iron 65.7%
* Percent Daily Values are based on a 2000 calorie diet.

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