Originally published on July 14, 2014
Can I ask you what, exactly, is the difference between chicken roulade and chicken involtini? Before I started making this dish, I thought there was a big difference. But as I started making it, I couldn’t help but notice just how similar the two are. So what is the difference?
As far as I could tell, there are three. The first, involtini is typically made with some type of cheese. It doesn’t really matter which, but it’s usually mozzarella or Parmesan. Second, ivoltini is also usually served on spaghetti sauce, or with spaghetti sauce draped over it. Roulade is not. And third, roulade is a French dish, while involtini hails from Italy.
All of this being said, if you start preparing roulade and get to thinking that it’s a lot like making involtini, there’s a reason for it. The two are very similar.
Ingredients:
4 boneless, skinless chicken breasts
6 cups fresh spinach, stems removed
1 onion, diced
4 garlic cloves, minced
1 tablespoon olive oil, plus 2
Salt
Pepper
Directions:
1.) Preheat the oven to 450 degrees Fahrenheit.
2.) Add 1 tablespoon of oil to a skillet and place over medium heat. When hot, add onion and garlic and saute just until onion is soft and both ingredients start to become fragrant. Add spinach and start turning so all leaves have a chance to wilt. When all the spinach has wilted some (but not completely into thin green strands,) season with salt and pepper and remove from heat. You still want the spinach to have a little bit of body to it.
3.) One by one, lay the chicken breasts between pieces of parchment paper or plastic wrap and pound them lightly until they are all of even thickness. Season on both sides with salt and pepper.
4.) Lay one chicken breast flat on a work surface and place a handful of the spinach mixture right onto it, laying it right down the centre of the breast. Start at the narrowest end of the chicken breast and begin rolling it up along the spinach mixture, rolling the chicken around itself. Make sure you roll the breast tightly, or it will come undone while cooking. When finished rolling, secure with toothpicks to keep the chicken breast tightly rolled. Repeat with each remaining chicken breast.
5.) Add 2 tablespoons of olive oil to a cast iron skillet set over medium-high heat. When hot, add each of the chicken breasts, placing them on the side of the breast that does not have the seam. Sear for 3 – 5 minutes, just until the chicken breasts have browned on that side. Then, turn the breasts, turn off the heat on the stove, and place the cast iron skillet into the oven. Cook for 15 – 20 minutes, until the chicken has just cooked through, but do not overcook it, or it will end up being very dry.
6.) Remove chicken from oven, set on a work surface, and cover with foil. Allow to rest for a few minutes before slicing on a bias and fanning slightly.
7.) Serve and enjoy!
Jul