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Chicken Breast Involtini with Potatoes - Involtini di Petto di Pollo Con Patate


Chicken Breast Involtini with Potatoes, or Involtini di Petto di Pollo Con Patate: Involtini are generally made with thinly sliced veal, which is rolled up around a filling and either grilled or stewed. However, there's no reason one couldn't use chicken, and it works quite nicely here. To serve 4:

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 1 1/8 pounds (500 g) thinly sliced skinless chicken breasts
  • 1/4 pound (100 g) mortadella di bologna, thinly sliced (if you must, use Bologna)
  • 4 potatoes
  • 3-4 shredded leaves of sage and the leaves from a 4-inch (10 cm) sprig of rosemary
  • Oregano
  • 2 cloves garlic, chopped
  • Olive oil
  • Salt & pepper to taste


Preheat your oven to 380 F (190 C).

Cover the slices of chicken breast with slices of mortadella and roll them up to make cigars, tying them with twine or sticking them with wooden toothpicks lest they unroll.

Peel and dice the potatoes. Put them in an oven dish that can also go on a burner, and sprinkle them with olive oil, then add the sage, garlic, and rosemary, and stir to mix. Cook over a medium flame for about 10 minutes, add the involtini, and continue cooking, turning them, until they have browned on all sides. Check seasoning, add a pinch of oregano if you like it, and transfer everything to the oven for a half hour.

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