Chicken Involtini with dandelion cream cheese filling

Chicken Involtini with dandelion cream cheese filling

Based on 9 ratings
Enikö G.

Enikö G.

Contributor

"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 👍

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
chicken breasts
50 g
dandelion greens
65 g
cream cheese
2 slices
Prosciutto di Parma
g
basil
g
parsley
1 cloves
garlic
50 g
grated Parmesan cheese
½
lime zest
75 ml
heavy cream
1 tbsp
vegetable oil
1 tsp
honey
35 ml
vegetable broth
white wine
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-flatten-meat

How to flatten meat

how-to-chop-herbs

How to chop herbs

how-to-deglaze

How to deglaze

Nutrition per serving

Cal537
Fat27 g
Protein61 g
Carb9 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.
    • 2 chicken breasts
    • 2 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.
    • 50 g dandelion greens
    • g basil
    • g parsley
    • 1 cloves garlic
    • 65 g cream cheese
    • 50 g grated Parmesan cheese
    • ½ 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!
    • 1 tbsp vegetable oil
    • 1 tsp honey
    • 35 ml vegetable broth
    • 75 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!

  • Enjoy your meal!

    Chicken Involtini with dandelion cream cheese filling

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