|100 g||dandelion greens|
|130 g||cream cheese|
|4 slices||Prosciutto di Parma|
|100 g||grated Parmesan cheese|
|150 ml||heavy cream|
|2 tbsp||vegetable oil|
|70 ml||vegetable broth|
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.
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.
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.
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!