Prep 20 mins
Cook 25 mins
Rachael Ray has a recipe, "Veal Involtini with Pancetta," but my family doesn't eat veal. I came up with my own little variation, and it worked out great. Feel free to use either veal or chicken, pancetta or bacon. Enjoy.
- 1 lb boneless skinless chicken breast, pounded to 1/4 inch thickness
- 1⁄4 cup flat leaf parsley, chopped
- salt & freshly ground black pepper, to taste
- 1 cup sliced or shredded mozzarella cheese
- 8 slices roasted red peppers (cut a jarred red pepper into 8 thin slices)
- 8 slices bacon or 8 slices pancetta
- 1 teaspoon extra virgin olive oil
- 1 garlic clove, cracked from skin
- 10 ounces Baby Spinach or 10 ounces triple-washed spinach leaves
- 1⁄4-1⁄3 cup white wine or 1⁄4-1⁄3 cup dry vermouth
- Preheat oven to 400 degrees.
- Cut chicken breast into 8 strips (it's ok if they are not all the same size), lay flat on cutting board or surface. Sprinkle with parsley, salt, and pepper.
- Sprinkle a thin layer of cheese and a red pepper slice (you can break up this slice into 2 or 3 smaller pieces if necessary to make it roll more easily inside the chicken).
- Roll chicken, then wrap each roll in a slice of bacon. Use a toothpick to hold in place, or just place the roll seam side down in a broiler pan.
- Bake rolls for 30-35 minutes, or until chicken is completely cooked through.
- Broil 6 inches from heat for 5 minutes or until bacon is crisp (if you used toothpicks to secure, remove just before broiling; otherwise, the wood will blacken).
- For bed of spinach (while rolls are baking):.
- Preheat skillet over medium-high heat. Add 1 teaspoon of olive oil and clove of garlic to the pan.
- Wilt the spinach in skillet, then add the wine to deglaze and combine with greens.
- Serve by placing 2 rolls per plate on a bed of greens.
- Note: Rachael's recipe had her frying the rolls, so that is an option as well. She put a thin layer of olive oil in a skillet and fried the rolls until golden on all sides and crisp; about 5 or 6 minutes. I personally found baking the rolls to be slightly healthier and just as tasty.