Chicken Involtini with dandelion cream cheese filling

Based on 6 ratings

“Dandelion greens are known as weeds or rabbit food, but they're actually quite a versatile ingredient in the kitchen. Their delicate and bitter flavor pairs perfectly with spicy sauces and grilled meats. You can eat them raw in a salad or sauté it. I would recommend cooking with dandelion greens in spring, since that's when they're most tender!”

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken breasts
100 g dandelion greens
130 g cream cheese
4 slices Prosciutto di Parma
15 g basil
15 g parsley
2 cloves garlic
100 g grated Parmesan cheese
lime zest
150 ml heavy cream
2 tbsp vegetable oil
2 tsp honey
70 ml vegetable broth
white wine
salt
pepper
Metric
Imperial

Utensils

  • meat tenderizer
  • knife
  • cutting board
  • garlic press
  • blender
  • fine grater
  • pastry brush
  • toothpick
  • frying pan

Nutrition per serving

Cal
537
Protein
61 g
Fat
27 g
Carb
9 g
  • Step 1/4

    Using the flat side of a meat tenderizer, pound chicken breasts until thin. Season the cutlets with salt and pepper. Top each cutlet with a slice of prosciutto.
    • chicken breasts
    • 4 slices Prosciutto di Parma
    • salt
    • pepper
    • meat tenderizer

    Using the flat side of a meat tenderizer, pound chicken breasts until thin. Season the cutlets with salt and pepper. Top each cutlet with a slice of prosciutto.

  • Step 2/4

    Roughly chop dandelion greens and herbs. Peel and mince garlic. Add cream cheese, dandelions, garlic and Parmesan to a blender and blend until smooth. Season the cream cheese mixture with lime zest, salt, and pepper.
    • 100 g dandelion greens
    • 15 g basil
    • 15 g parsley
    • 2 cloves garlic
    • 130 g cream cheese
    • 100 g grated Parmesan cheese
    • lime zest
    • salt
    • pepper
    • knife
    • cutting board
    • garlic press
    • blender
    • fine grater

    Roughly chop dandelion greens and herbs. Peel and mince garlic. Add cream cheese, dandelions, garlic and Parmesan to a blender and blend until smooth. Season the cream cheese mixture with lime zest, salt, and pepper.

  • Step 3/4

    Coat the Involtini with some filling, leaving a margin of approx. 2 cm/¾ in. along the sides, and reserving one third of the filling. To make the Involtini, gently fold the sides of the cutlets in and roll from the short side to the short side. Secure with toothpicks.
    • pastry brush
    • toothpick

    Coat the Involtini with some filling, leaving a margin of approx. 2 cm/¾ in. along the sides, and reserving one third of the filling. To make the Involtini, gently fold the sides of the cutlets in and roll from the short side to the short side. Secure with toothpicks.

  • Step 4/4

    Heat oil in a frying pan, add involtini and fry until golden on all sides. Deglaze with a dash of white wine. Add  honey and vegetable broth, and bring to a boil. Stir in cream and reserved dandelion filling. Cover the pan and simmer over low heat for approx. 5 min. Slice Involtini and serve with sauce. Enjoy!
    • 2 tbsp vegetable oil
    • 2 tsp honey
    • 70 ml vegetable broth
    • 150 ml heavy cream
    • white wine
    • frying pan

    Heat oil in a frying pan, add involtini and fry until golden on all sides. Deglaze with a dash of white wine. Add honey and vegetable broth, and bring to a boil. Stir in cream and reserved dandelion filling. Cover the pan and simmer over low heat for approx. 5 min. Slice Involtini and serve with sauce. Enjoy!