Chicken Involtini with Arugula and Pecorino
Involtini are thin Italian roulades of breadcrumbs, cheese, and green, enveloped in a Southern Italian mixture of pecorino, pine nuts, and currants.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at colavitarecipes.com.
Cooking tools:
- Food processor
- Instant-read thermometer
- Meat pounder
- Oven
- Skillet
- Stove
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Toothpick
- Oven mitt
- Plate
Ingredients
- 1 garlic clove, minced
- 3 tbsp Colavita Extra Virgin Olive Oil
- 5 oz baby arugula
- ½ cup grated pecorino romano
- ½ cup plain breadcrumbs
- ½ cup toasted pine nuts
- ¼ cup currants
- 4 medium boneless, skinless chicken breasts (about 5 oz. each)
- 2 tsp fresh thyme
- Kosher salt
- freshly ground black pepper
- 1 tsp Colavita Balsamic Glaze
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