"Involtini di Pollo" My Chicken Involtini in a pan!

Here is a spin on a Chicken Involtini recipe that can be prepared in under 30 minutes using very few ingredients. Full of protein, this recipe is simple and gluten free. I prefer to use Massel stock cubes, fresh herbs and free range chicken when preparing this dish.

Ingredients:
4 Chicken thigh fillets
1 cup white wine
25 grams butter
2 tbsp olive 
1/2 chicken stock cube diluted in 250mls water
6 sage leaves
Toothpicks

Filling Ingredients
4 thin slices pancetta
6 mushrooms diced finely
1 tbsp olive oil
1 clove garlic crushed
Oregano
Salt & Pepper to season

How to make Chicken Involtini:

1. Lay the chicken thigh fillets on a chopping board in between two pieces of baking paper and beat with a meat hammer until chicken has flattened to approx 1.5cms thickness
2. Remove the paper and lay a slice of pancetta on the inside of the chicken
3. Chop and finely dice the mushrooms and add 1 clove of crushed garlic. Add the olive oil, oregano, salt & pepper.
4. Add the mushroom mix to one side of chicken and roll using the toothpics to pin the chicken into place.

5. In a pan add 2 tbsp to the base of the fry pan and heat.
6. When the pan is hot, reduce the heat to medium heat and place the stuffed chicken pieces on the pan and cover slightly with a lid for 2 minutes.

7. Turn the chicken over and cook on the opposite side until base of the chicken browns.
8. Separately dilute chicken stock cube in water.
9. Add the butter to the pan (allow to melt) followed by the sage and chicken stock. Slowly pour in the white wine.

10. Keep the lid off, place the heat on high and turn the chicken over.  Pan needs to sizzle and stock mixture must reduce down to a glaze. May take up to 8 minutes.

11. Once the stock mix turns into a glazed sauce. Your chicken is ready.

Serve with a side of salad, we love to serve it with the Quinoa & Kale super salad . Its all gluten free!

Enjoy!