Chicken Involtini with dandelion cream cheese filling

Step 1/4

• 4 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

• 100 g dandelion greens
• 15 g basil
• 15 g parsley
• 2 cloves garlic
• 130 g cream cheese
• 100 g grated Parmesan cheese
• 1 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

• 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.