These classic Italian-style chicken rolls are tender, juicy, and filled with a savory, melty center. Lightly pan-seared until golden and finished gently on the stove, they deliver big flavor with simple ingredients, making them perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
This recipe is easy to prepare yet impressive on the plate. The chicken stays moist thanks to the filling, while the outside develops a beautiful golden crust. It uses everyday ingredients, cooks in one pan, and can be adapted to different tastes. It is also family-friendly and works well with many side dishes such as vegetables, rice, or potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts: 2 large (about 450 g / 1 lb), boneless and skinless
Halal turkey or beef deli slices: 4 thin slices
Mozzarella or provolone cheese slices: 4 slices (about 100 g / 3.5 oz total)
Olive oil: 2 tablespoons
Salt: 1 teaspoon
Black pepper: 1/2 teaspoon
Garlic: 1 clove, finely minced
Fresh parsley: 1 tablespoon, finely chopped
Toothpicks: as needed
Directions
Slice each chicken breast horizontally to create thin cutlets. Place them between sheets of parchment or plastic wrap and gently pound until evenly thin.
Season both sides of each chicken cutlet with salt and black pepper.
Lay one slice of halal turkey or beef deli meat on each piece of chicken, then place a slice of cheese on top.
Roll the chicken tightly from one end to the other, enclosing the filling, and secure with toothpicks.
Heat the olive oil in a large skillet over medium heat. Add the chicken rolls seam-side down.
Brown the rolls on all sides, turning carefully, until they are golden all over.
Add the minced garlic to the pan and cook for about 30 seconds, just until fragrant.
Reduce the heat to low, cover the skillet, and cook for 8 to 10 minutes, turning once, until the chicken is fully cooked through.
Remove the toothpicks, sprinkle with fresh parsley, and serve hot.
You can add a thin layer of sautéed spinach or mushrooms inside the rolls for extra flavor. Swap mozzarella with smoked provolone for a deeper taste. For a crispier exterior, lightly coat the chicken with fine breadcrumbs before browning. A splash of chicken broth or a simple tomato sauce can be added during the covered cooking stage for a saucier version.
Storage/Reheating
Store leftover chicken rolls in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a covered skillet over low heat or in the oven at 170°C / 325°F until heated through. Avoid high heat to keep the chicken from drying out.
FAQs
Can I make Involtini di Pollo ahead of time?
Yes, you can assemble the rolls a few hours in advance and keep them covered in the refrigerator until ready to cook.
What cheese melts best for this recipe?
Mozzarella and provolone melt smoothly and work best, but mild scamorza or a young cheddar can also be used.
How do I know when the chicken is fully cooked?
The chicken is done when it is no longer pink inside and reaches an internal temperature of 74°C / 165°F.
Can I bake these instead of pan-frying?
Yes, you can bake them at 190°C / 375°F for about 25 minutes, turning once halfway through.
What side dishes go well with this meal?
Roasted vegetables, mashed potatoes, rice, or a fresh green salad pair very well with these chicken rolls.
Can I freeze cooked chicken rolls?
Yes, once cooled, they can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Is pounding the chicken necessary?
Pounding ensures even cooking and makes the chicken easier to roll without tearing.
Can I use chicken thighs instead of breasts?
Boneless, skinless thighs can work, but they may be slightly harder to roll due to their shape.
What can I use if I don’t have toothpicks?
You can tie the rolls gently with kitchen string, then remove it before serving.
How can I add more flavor without making it spicy?
Adding herbs like oregano, basil, or thyme enhances flavor without adding heat.
Conclusion
Involtini di Pollo is a simple yet elegant dish that showcases how a few quality ingredients can create a comforting and satisfying meal. With its tender chicken, savory filling, and versatile preparation, this recipe is sure to become a regular favorite at your table.
Italian-style chicken rolls filled with halal deli meat and melty cheese, pan-seared to a golden crust and finished on the stove. A quick, elegant dish perfect for weeknight meals or special occasions.
Ingredients
2 large boneless, skinless chicken breasts (about 450 g / 1 lb)
4 thin slices halal turkey or beef deli meat
4 slices mozzarella or provolone cheese (about 100 g / 3.5 oz)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, finely minced
1 tablespoon fresh parsley, finely chopped
Toothpicks, as needed
Instructions
Slice each chicken breast horizontally to create thin cutlets. Place between parchment or plastic wrap and pound until evenly thin.
Season both sides of each chicken cutlet with salt and black pepper.
Lay a slice of deli meat and cheese on each cutlet.
Roll tightly and secure with toothpicks.
Heat olive oil in a skillet over medium heat. Place chicken rolls seam-side down and brown on all sides.
Add garlic and sauté for about 30 seconds until fragrant.
Reduce heat to low, cover, and cook for 8–10 minutes, turning once, until chicken is cooked through.
Remove toothpicks, sprinkle with parsley, and serve hot.
Notes
Pounding the chicken ensures even cooking and easy rolling.
For extra flavor, add sautéed spinach or mushrooms to the filling.
Use breadcrumbs before searing for a crispier texture.
Can be baked at 190°C / 375°F for 25 minutes instead of pan-frying.
Add chicken broth or tomato sauce during cooking for a saucy version.
