Chicken Involtini

Name: Chicken Involtini with Prosciutto and Spinach
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 thin chicken cutlets (about 1 lb); 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup Italian-style breadcrumbs; 4 slices prosciutto; 4 slices mozzarella cheese; 1 cup baby spinach; 8 oz mushrooms, sliced; 2 cups chicken broth; 1/2 cup dry white wine; Juice of 1/2 lemon; 2 tbsp fresh parsley, chopped, plus more for garnish; 1/4 cup extra virgin olive oil; 2 tbsp butter, cut into small pieces

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.

🌍Italian 🏷️Chicken involtini 🏷️Stuffed chicken 🏷️Chicken roll-ups 🏷️Prosciutto Mozzarella

🏷️

🏷️Mushroom sauce

-0:00

miciamammasonTikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by miciamammas

-0:00

miciamammasonTikTok

Ingredients

4 thin chicken cutlets (about 1 lb)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Italian-style breadcrumbs
4 slices prosciutto
4 slices mozzarella cheese
1 cup baby spinach
8 oz mushrooms, sliced
2 cups chicken broth
1/2 cup dry white wine
Juice of 1/2 lemon
2 tbsp fresh parsley, chopped, plus more for garnish
1/4 cup extra virgin olive oil
2 tbsp butter, cut into small pieces

14 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat oven to 375°F (190°C).
2
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.
3
Lay a slice of prosciutto on each breaded chicken cutlet.
4
Place a slice of mozzarella cheese on top of the prosciutto.
5
Add a layer of baby spinach on top of the cheese.
6
Tightly roll up each chicken cutlet and place it seam-side down in a baking dish.
7
Scatter sliced mushrooms around the chicken rolls in the baking dish.
8
Prepare the sauce. In a measuring cup or bowl, combine the chicken broth and white wine.
9
Squeeze in the juice of half a lemon.
10
Add the chopped fresh parsley and olive oil to the sauce mixture and stir to combine.
11
Pour the sauce mixture over and around the chicken and mushrooms in the baking dish.
12
Dot the top of the chicken rolls with small pieces of butter.
13
Bake for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly.
14
Garnish with more fresh parsley before serving. Spoon the pan sauce over the chicken involtini.

Was this recipe helpful?

Tips & Notes

Pro tips

Pound chicken to even 1/4-inch thickness so it cooks uniformly and rolls without tearing.
Lay ingredients (prosciutto, mozzarella, spinach) in a line along the chicken's long edge before rolling to ensure even distribution and easy rolling.
Secure each roll with a toothpick through the seam and place seam-side down in the baking dish to prevent unraveling.
Don't skip the breading step—it creates a golden, textured exterior that contrasts beautifully with the tender, creamy filling.

Substitutions

Prosciutto → pancetta or speck (similar salty, cured flavor)
Baby spinach → arugula or chopped chard (adjust cooking time slightly for tougher greens)
Mozzarella → provolone or fontina (maintains creaminess; fontina adds nuttiness)
Dry white wine → dry vermouth or chicken broth (reduces acidity if preferred)

Storage & make-ahead

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.

Common Questions

Can I pound the chicken cutlets myself instead of buying them pre-thinned?

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.

What's the best way to keep the involtini sealed while baking?

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.

Can I make Chicken Involtini ahead of time?

Yes. Assemble and roll the involtini up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake from cold, adding 5–10 minutes to baking time.

How do I know when the chicken is fully cooked?

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.

What if my chicken rolls unravel during baking?

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.