olive garden's chicken involtini
This i got from Olive Garden's website. I love Italian food. There's just something about sun dried tomato's spinach and Fontina cheese. I only downloaded the recipe for the chicken, not the pasta that's in the pic.
prep time
30 Min
cook time
35 Min
method
Roast
yield
4 serving(s)
Ingredients
- FOR THE STUFFING:
- 1/4 cup sun-dried tomatoes
- 2 tablespoons pine nuts, slightly toasted
- 1 cup frozen spinach, chopped
- 1/2 cup fontina cheese, shredded
- 2 cups breadcrumbs
- 1 tablespoon butter, melted
- 1 tablespoon flat leaf parsley, chopped
- 4 - boneless chicken breasts, with skin
- - salt and pepper to taste
How To Make olive garden's chicken involtini
-
Step 1Pre-heat oven to 400ºF. COMBINE stuffing ingredients together in a bowl. Set aside.
-
Step 2PLACE chicken breasts on a cutting board and cover with plastic wrap. With a mallet or the palm of your hand, slightly flatten out breasts. SHAPE handful of stuffing into a ball and place in center of each chicken breast. WRAP breast around the stuffing, starting with one side. Roll the breast, tucking the opposite side underneath. Season top of chicken breast (skin side) with salt and pepper.
-
Step 3ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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