Involtini di Pollo con Spinaci e Ricotta (Chicken Rolls with Spinach and Ricotta)
Why this recipe works
- Built-in flavour: Browning the chicken and deglazing the pan with wine gives the tomato sauce more depth before it simmers.
- Creamy centre: Ricotta, spinach and Parmesan create a soft filling that keeps the chicken rolls moist and satisfying.
- Efficient cooking: The rolls are seared and finished in the same pan, so the browned bits become part of the sauce.
Get the most out of this recipe
Ingredient notes
- Squeeze the spinach well: Removing excess liquid from the wilted spinach helps the ricotta filling stay firm inside the rolls.
- Use a thicker ricotta: A drier, firmer ricotta makes the filling easier to roll and less likely to leak into the sauce.
- Choose smooth passata: A good tomato passata gives the sauce body without needing a long simmer.
Common mistakes
- Avoid crowding the pan: Give the rolls enough space while searing so they colour instead of steaming.
- Keep the simmer gentle: A hard boil can toughen the chicken and make the filling more likely to escape.
- Do not overcook the rolls: Once the chicken is cooked through, stop simmering to keep the meat tender.
Make-ahead tips
- Prepare the filling ahead: The spinach and ricotta filling can be mixed in advance and chilled until ready to roll.
- Freeze after cooking: Cool the cooked involtini completely, freeze with the sauce, then defrost overnight in the fridge before reheating.
- Reheat gently: Warm in a covered pan over low heat with a splash of water until piping hot throughout.
Serving ideas
- Serve with something to catch the sauce: Polenta, pasta, mashed potatoes or crusty bread all work well with the tomato pan sauce.
- Finish with basil: Fresh basil added just before serving keeps the dish bright and aromatic.
Equipment you'll need
Ingredients
Instructions
- Wilt the spinach in a large frying pan over medium heat with 1 tbsp of the olive oil, stirring until collapsed. Tip into a bowl and leave to cool for 5 minutes, then squeeze out as much liquid as you can.
- Finely grate or crush the garlic, then mix it into the spinach with the ricotta, Parmesan and nutmeg. Tear in half the basil and stir through; keep the remaining basil for serving.
- Slice each chicken breast horizontally to open it out like a book, then press gently to an even thickness. Spoon the filling down the centre of each piece, roll up tightly, and place seam-side down.
- Heat the remaining 1 tbsp olive oil in the pan over medium-high heat. Add the chicken rolls seam-side down and sear, turning carefully with tongs, for 6 to 8 minutes until lightly golden all over.
- Pour in the wine and let it bubble for 1 to 2 minutes, scraping up any browned bits from the pan. Add the tomato passata, bring to a gentle simmer, then reduce the heat to low.
- Cover and simmer for 12 to 15 minutes, turning the rolls once, until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust with a little more Parmesan if you like, then spoon the sauce over the involtini and scatter over the remaining basil to serve.
Recipe notes
Tips
- For neat rolls, chill the ricotta filling for 10 minutes before stuffing so it holds its shape more easily.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked until piping hot all the way through.
Substitutions
- Replace Dry White Wine with water for a non-alcoholic version; simmer for an extra 2 minutes to reduce the sauce.
- Replace Fresh basil with a smaller amount of Spinach stirred into the sauce at the end for a greener finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a covered pan over low heat with a splash of water until piping hot; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (30min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Milk
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