Pinot Grigio would be another good choice. I used a Sauvignon Blanc for my sauce, but any dry white wine will work. If you can’t find fontina, you could substitute with mozzarella, provolone, or even swiss. I used fontina cheese for this recipe because I love the slightly pungent flavor and fontina’s ability to melt. This will tenderize the meat and will further thin the cutlets making them easier to roll. To accomplish this, pound the cutlets to 1/4 inch thick. Good involtini doesn’t just have a delicious stuffing – the chicken should also be moist and tender. Top tips for perfect chicken rollups aka involtini Heat the sauce over medium-high for a few minutes until it reduces then turn off the heat and add 1-2 tablespoons of cold butter and whisk it into the sauce. ![]() If you want the sauce a bit thicker simply move the chicken to a plate and tent with foil. Once finished cooking remove the pan from the oven and add 2 tablespoons of minced parsley. Bake for 15-20 minutes or until the internal temp of the chicken reaches 160f. ![]() You don’t have to use all the breadcrumbs here. Also, spoon a bit of sauce onto the chicken then sprinkle the remaining breadcrumbs on top of each piece of chicken involtini.
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