Prosciutto Chicken Involtini with Spinach & Ricotta (2024)

Chicken involtinistuffed with zucchini, spinach and ricotta and wrapped in prosciutto. An elegant and exceptionally delicious main dish perfect for datenight, weekends or special occasions.

These prosciutto chicken involtiniare very simple to make. There are a few steps involved but certainly nothing complicated. If you're making these for a special occasion they can be prepped in advance so all you need to do is throw them in a pan when you're ready to eat.

What Are Involtini?

Involtini are little bites of food with an outer layer wrapped around a filling. I absolutely love involtini, be it something simple as cheese wrapped in prosciutto or eggplant roll ups or these chicken involtiniwhich are my favourite so far!

Basically, wrap somethingdelicious around something else delicious and you have involtini, ha!

At the weekends I always like to cook something a little extra special than I do throughout the week, something a little bit more romantic to enjoy with a bottle of wine. These simple prosciutto chicken involtini are so perfect for those occasions.

It's made with a simple mixture of spinach and ricotta with added parmesan cheese, onion, garlic and nutmeg and is rolled in a layer of grilled zucchini and prosciutto before being fried in a pan with a splash of red wine and garlic for an extra flavour punch. Iusually serve these with creamy mashed potatoes and some sort of veg such as roasted fennel or green beans.

How To Make Prosciutto Chicken Involtini With Spinach & Ricotta - Step By Step

First, you need to slice the zucchini/courgette as thin as you can (don't worry if the strips aren't perfect). Rub them in a little olive oil then place them on a hot griddle pan until soft and slightly charred on each side, set them aside to cool. (photo 1)

Saute finely chopped onion in a pan with a little olive oil until soft and translucent. Once soft add the spinach and chopped garlic and cook down until the spinach has wilted. Set aside to cool. (photos 2-4)

Once the spinach has cooled roughly chop it then add it to a bowl with the ricotta, parmesan, nutmeg and a pinch of salt and pepper. Mix it all together. (photo 5)

To make the chicken involtini lay the thinly sliced chicken breasts on a clean work surface and add a layer of zucchini to cover the chicken as best you can (the whole surface doesn't need to be completely covered). Add a heaped tablespoon of spinach and ricotta just slightly above the middle and roll the chicken and zucchini over the filling. (photos 6-8)

Once you have your chicken involtini, lay them at the top of a large slice of prosciutto and roll it around the chicken. (photo 9 & 10)

Add a little olive oil to a large pan and brown the chicken/prosciutto on all sides. Once browned add the wine and garlic clove and cook the chicken involtini for 15 minutes. If the wine reduces too much add some water a few tablespoons at a time. (Photo 11)

Serve these chicken involtiniwith creamy mashed potatoes and a veg side dish such as roasted fennel, green beans or some salad.

More Stuffed Chicken Ideas

• Swap the ricotta for cream cheese and add extra parmesan for a stronger cheese flavour
• Swap the spinach for finely chopped cooked mushrooms and add some grated smoked cheese
• Try chopped mozzarella, sundried tomatoes and olives
• Homemade pesto and mozzarella
• Try half the amount of spinach and add some chopped jarred artichokes
• Chopped grilled asparagus and mozzarella

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