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Chicken involtini with smoked mozzarella (scamorza)
Chicken involtini with smoked mozzarella (scamorza)
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Italian smoked Scamorza cheese enhances gourmet chicken involtini.
Ingredients:
  • 4 x 150g free-range chicken breast fillets
  • 40.00 ml chopped oregano leaves
  • 40.00 ml chopped flat-leaf parsley
  • 1 garlic clove, chopped
  • 16-24 pancetta slices (from a flat piece) (see note)
  • 250g smoked mozzarella (scamorza) (see note) or bocconcini, thinly sliced
  • 200g jar roasted red and yellow capsicum strips, drained
  • Soft polenta, to serve (optional)
Instructions:
  • Place chicken fillets between plastic wrap on a board and gently pound with a rolling pin to achieve an even 2cm thickness. Combine 1 tablespoon of oil with herbs and garlic in a bowl. Season to taste.
  • Arrange the pancetta slices overlapping on a work surface to create a sheet large enough to wrap the chicken. Lay a chicken fillet on top, brush with a bit of the oil mixture, and then layer with cheese and capsicum.
  • Roll up each chicken breast with the filling and wrap with pancetta to secure. Tie each rolled chicken in 2-3 places with kitchen string. Chill for 15 minutes as you preheat the oven to 180°C.
  • In a large ovenproof frypan over medium-high heat, heat the remaining oil. Brown the chicken all over by turning it for 2-3 minutes. Transfer to the oven and bake for 10 minutes, or until the chicken is cooked through and the cheese is melted.
  • Slice the involtini thickly after removing the string. Serve with polenta, if desired.

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