Chicken Involtini are thin, breaded chicken cutlets layered with prosciutto, mozzarella, and spinach, rolled tightly and baked in a savory white wine and mushroom sauce. This Italian classic delivers restaurant-quality elegance with straightforward home-cooking technique.
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Preheat oven to 375°F (190°C).
If your chicken cutlets are not already breaded, set up a breading station. Place flour in one shallow dish, beaten eggs in a second, and Italian breadcrumbs in a third. Dredge each pounded-thin chicken cutlet in flour, dip in egg, then coat thoroughly in breadcrumbs.
Lay a slice of prosciutto on each breaded chicken cutlet.
Place a slice of mozzarella cheese on top of the prosciutto.
Add a layer of baby spinach on top of the cheese.
Tightly roll up each chicken cutlet and place it seam-side down in a baking dish.
Scatter sliced mushrooms around the chicken rolls in the baking dish.
Prepare the sauce. In a measuring cup or bowl, combine the chicken broth and white wine.
Squeeze in the juice of half a lemon.
Add the chopped fresh parsley and olive oil to the sauce mixture and stir to combine.
Pour the sauce mixture over and around the chicken and mushrooms in the baking dish.
Dot the top of the chicken rolls with small pieces of butter.
Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.
Garnish with more fresh parsley before serving. Spoon the pan sauce over the chicken involtini.
Store cooled involtini and sauce together in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 12–15 minutes until warmed through, adding a splash of broth to restore sauce consistency.
Yes. Place chicken breasts between plastic wrap and pound with a meat mallet to about 1/4-inch thickness, being careful not to tear the meat.
Secure each roll with a toothpick inserted through the seam, or place seam-side down in the baking dish so the heat helps seal it.
The internal temperature should reach 165°F (74°C) at the thickest part. The sauce will also reduce and thicken slightly when the dish is done, about 25–30 minutes in a 375°F oven.
Use toothpicks to secure the seam before baking, and ensure the seam is placed face-down in the baking dish so gravity and the sauce help hold it together.
