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olive garden's chicken involtini

Recipe by
Jody Wood
Marysville, WA

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.

yield 4 serving(s)
prep time 30 Min
cook time 35 Min
method Roast

Ingredients For olive garden's chicken involtini

  • 1/4 c
    sun-dried tomatoes
  • 2 Tbsp
    pine nuts, slightly toasted
  • 1 c
    frozen spinach, chopped
  • 1/2 c
    fontina cheese, shredded
  • 2 c
  • 1 Tbsp
    butter, melted
  • 1 Tbsp
    flat leaf parsley, chopped
  • 4
    boneless chicken breasts, with skin
  • salt and pepper to taste

How To Make olive garden's chicken involtini

  • 1
    Pre-heat oven to 400ºF. COMBINE stuffing ingredients together in a bowl. Set aside.
  • 2
    PLACE 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.
  • 3
    ROAST in oven for 30-40 minutes or until chicken is fully cooked and juices run clear. Serve immediately.

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