This grilled Chicken Involtini is a recipe that will “up” your grilled chicken game to the next level and beyond! Chicken is so versatile; this recipe is fairly simple to prepare, and I know your family and friends will love it!
If you are in the mood for chicken, you also should check out this recipe for Grilled BBQ Chicken Thighs or these ultra-popular Smoked Chicken Thighs. Either recipe is a sure-fire winner!
Involtini, or braciole in Italian, means rolled and stuffed meat, but there is nothing simple about the taste of this amazing recipe! Not only are the flavors of this dish great, the presentation is stunning.
HELPFUL ITEMS FOR THIS RECIPE
WHAT DO YOU NEED TO MAKE GRILLED Chicken involtini?
The ingredients are very straightforward. That’s what makes this recipe so great! It is simplistic elegance at its best!
INGREDIENTS
The Sauce:
- Butter – you can use salted or unsalted butter.
- Garlic, minced – I like to use fresh garlic, but you can use minced jarred garlic also.
- White wine – use any type of white wine that you normally drink.
- Chicken stock – canned chicken stock works well in this recipe.
- Lemon juice – I like to use fresh lemon juice when I can, but you can substitute store-bought lemon juice.
The Chicken:
- Mushrooms, finely diced – white mushrooms work well but you can also use Cremini mushrooms; they have a little bit more of an earthy flavor.
- Baby spinach – adds a splash of color to this recipe!
- Butter – again, you can either use salted or unsalted butter.
- Dried oregano – adds a hint of Italian flavor.
- Kosher salt – I like to always use Kosher salt when cooking.
- Red chili flakes – this adds just a touch of heat to the recipe.
- Chicken breast cutlets – You can buy chicken cutlets or whole chicken breasts and cut them yourself.
- Prosciutto, thinly sliced – a staple in Italian recipes.
- Asiago cheese, grated – I like to use asiago, but you could substitute parmesan if you like.
- Olive oil – use good quality extra virgin olive oil; trust me, it makes a difference in the taste of the final product!
Additional equipment:
- Plastic wrap – you need a good length of plastic wrap for pounding the chicken flat.
- Wax paper – the wax paper makes it easier to prepare the chicken for the grill.
- Kitchen mallet – this is a kitchen tool you will use again and again.
- Wooden or metal skewers – You can use either wooden or metal skewers. I often use metal skewers as they are reusable and they don’t burn like the wooden skewers.
HOW TO MAKE Grilled Chicken Involtini
Start by preparing the sauce. In a small saute pan, heat the butter, minced garlic, white wine, chicken stock, and lemon juice. Allow it to simmer gently until it is reduced by about half. Remove from the heat, but keep it warm.
Next, we want to make the filling. In a large non-stick skillet, melt the butter over medium heat, then add the diced mushrooms to the pan. Cook, stirring often, until most of the moisture has been released from the mushrooms, about 4- 5 minutes. Season with Kosher salt and fresh ground pepper.
Add the spinach to the skillet and continue to cook, stirring often until the spinach is completely wilted. Set the pan aside to cool.
Preheat your grill to medium heat while you prepare the rest of the chicken.
Lay out a good length of plastic wrap and place your chicken cutlets on it at one end. Fold the remaining plastic wrap over the chicken so it is completely covered.
Using the flat side of the kitchen mallet, pound each chicken cutlet so that they are about 1/2 of an inch thick. Lay the flattened chicken cutlets on a length of wax paper. Repeat using the kitchen mallet until all the chicken has been flattened.
In a small bowl, mix the dried oregano, kosher salt, and red pepper flakes together. Season the flattened chicken with the salt mixture. Be careful with the salt, as the prosciutto is salty.
Building the Chicken InvoLtini
Once the chicken is pounded flat and seasoned, lay a piece of prosciutto on each piece of chicken. Then, spread a layer of the cooked mushrooms and spinach mixture over the prosciutto. Finally, divide the grated asiago cheese between the pieces of chicken.
Now, you are ready to roll up the chicken. Start at the narrow end and begin to roll the chicken up, using your fingers to keep the stuffing inside the roll. Once you have rolled the chicken, insert 2 skewers to hold it together. Repeat with the remainder of the chicken until you have them all rolled and skewered.
Your chicken involtini is now ready for the grill!
Grilling the Chicken involtini
Make sure that your grill is preheated before grilling the chicken involtini. Drizzle the rolled chicken with olive oil just before placing them on the hot grill.
Once you place the chicken rolls on the grill, let them sear on all sides; try not to move them around too much.
Once they are well-seared on all sides, you should check the internal temperature of the chicken. I check the temperature with my Thermoworks Thermapen instant-read thermometer; it works great every time!!
This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.
Once the chicken is cooked to the correct temperature, remove the rolls from the grill and allow them to rest for 5 minutes. While the chicken is resting, you can warm up the sauce.
Serving it up!
To serve the grilled chicken involtini, start by removing the skewers and any toothpick that you used to hold it together during grilling.
Carefully slice the chicken rolls into pieces that are about 3/4 of an inch thick. I like to serve this family style, so I place all the sliced involtini on a large platter. Before serving, spoon the warm sauce over the entire platter of the chicken slices.
Serve over rice or with your favorite pasta. This amazing grilled chicken involtini is a recipe that will take your taste buds to Italy!
Pro Tips
- Once you place the rolled chicken involtini on the preheated grill, don’t move it around; let it cook. Once cooked, the meat will release from the grill, and you can turn it over. If you try to move the meat too soon, it will stick and tear.
- Make sure you cook your chicken to an internal temperature of 165 degrees F. Use an instant-read thermometer to check the temperature.
- Don’t forget to remove all skewers and toothpicks from the rolls before serving.
Pin it HERE!!
Pin it HERE!!
Grilled Chicken Involtini
Ingredients
For the Sauce:
- 2 Tbsp butter
- 3 cloves garlic minced
- 1/2 cup white wine
- 1/2 cup chicken stock
- 2 Tbsp lemon juice
For the Chicken:
- 8 oz mushrooms finely diced
- 5 oz baby spinach
- 2 Tbsp butter
- 1/4 tsp oregano, dried
- 3/4 tsp Kosher salt
- 1/4 tsp red pepper flakes
- 8 chicken breast cutlets
- 8 slices prosciutto very thinly sliced
- 1/2 cup Asiago cheese grated
- 1 Tbsp olive oil
Additional equipment:
- Plastic wrap
- Wax paper
- Kitchen mallet
- Wooden or metal skewers
Instructions
- In a large non-stick skillet, heat the butter over medium heat until melted, then add the mushrooms to the pan. Sauté, stirring often until most of the moisture has been released from the mushrooms. Season with a pinch of Kosher salt and fresh ground pepper.
- Add the spinach to the pan and continue to cook, stirring often, until the spinach is completely wilted. Set aside to cool.
- Preheat your grill to medium hot.
- In a small saucepan, add all the ingredients for the sauce and bring to a boil.
- Gently simmer until reduced by 1/2. Remove from then heat and keep warm.
- Layout a long piece of plastic wrap and place 2 chicken cutlets at one end. Fold the long piece of plastic wrap over the chicken and, using a kitchen mallet, pound the chicken flat to about 1/2 in thickness. Lay the chicken on a piece of wax paper. Repeat with the other chicken cutlets.
- In a small bowl, mix the dried oregano, Kosher salt, and red pepper flakes.
- Season all the chicken cutlets with the salt mixture.
- Next, place a slice of prosciutto on each piece of chicken.
- Then, spread a layer of the cooked mushroom and spinach over the prosciutto. Finally, divide the grated Asiago cheese between the chicken cutlets.
- Carefully roll the chicken cutlets up, starting from the narrow end, using your fingers to keep the stuffing inside the roll. Insert 2 skewers in the chicken roll. If you find the roll too loose or the skewers are not holding the chicken roll tightly enough, you can add some toothpicks to help secure the roll. (just make sure you remove the toothpicks before serving!)
- Drizzle the chicken rolls with olive oil and place the rolls on the preheated grill.
- Cook the rolls, turning often until the chicken is well-seared on all sides.
- Continue to cook the chicken rolls until the internal temperature of the rolls reaches 165 degrees F., using an instant-read thermometer.
- Once the chicken is cooked, remove the rolls from the grill and allow to rest for 5 minutes.
- While the chicken is resting, reheat the sauce.
- To serve, remove the skewers and toothpicks (if any) and carefully slice the chicken into 3/4-inch-thick pieces.
- Serve on a warm plate with rice or pasta. Drizzle the warm sauce over the Involtini just before serving.
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