Chicken Ricotta Involtini

Prep: 30 minutes

Cook: 35 minutes

Serves: 4-6

Difficulty:

Cuisine:

Saved:

Italian

136

Recipe by: Perfect Italiano

Popular in Italy for a good reason, this easy-to-make Involtini is perfect for a satisfying family dinner. With its combination of tender chicken, creamy ricotta, and tangy tomato sauce it will surely impress your dinner guests. Enjoy the taste of Italy in every bite!

Credit: Whisk Media Group

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Chicken Ricotta Involtini

Ingredients:

250g Perfect Original Ricotta

¼ cup (60g) semi-dried tomatoes, drained, chopped

1 ¾ (210g) cups Perfect Italiano Perfect Bakes

2 x 500g (8) uncrumbed chicken breast schnitzel cuts

12 thin asparagus spears, halved

¼ cup olive oil

500g jar pasta sauce

Salad, to serve

Method:

Preheat oven to 200C/180C fan forced.
Combine ricotta, tomatoes and ¾ cup of the cheese. Season with salt and pepper. Dollop two level tablespoons of ricotta mixture in the centre of chicken schnitzels. Lay 3 pieces of asparagus acrossways. Roll up and secure with a toothpick or tie with kitchen string.
Heat oil in a large, non-stick frying pan over a medium heat. Add involtini’s and cook for 7 minutes until brown all over.
Spoon one third of the pasta sauce in the base of a roasting pan. Arrange chicken on top. Spoon remaining pasta sauce over chicken. Sprinkle remaining Perfect Bakes cheese over chicken and bake for 25-30 minutes or until chicken is cooked through.
Remove toothpicks or string and serve with salad.

Tips & Hints:

You can make up Involtini up to 8 hours ahead and store covered in the fridge or make up to the end of step 2 and freeze. Thaw completely before cooking.
Swap out the semi-dried tomatoes for char-grilled capsicum or use a mixture of chopped antipasto mix.
Add chopped rosemary, thyme or chives to incorporate a fresh herb flavour.