Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking dish with parchment paper.
- Mix breadcrumbs with grated Parmigiano Reggiano and season with salt and pepper in a shallow bowl.
- Rinse and dry the spinach, then sauté in a skillet over medium heat until wilted, about 4-5 minutes. Drain and squeeze out excess moisture.
- Brush each chicken fillet with olive oil and dredge in the breadcrumb mixture, pressing for an even coat.
- Place a slice of speck/turkey bacon on each fillet, followed by about 2 tablespoons of spinach and a stick of Asiago cheese.
- Roll the chicken tightly starting from the edge closest to you and place seam-side down in the baking dish.
- Sprinkle leftover breadcrumb mixture on top of the involtini and drizzle with olive oil.
- Bake for 25-30 minutes until golden brown, cheese is melted, and chicken is fully cooked.
Nutrition
Calories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 80IUVitamin C: 15mgCalcium: 25mgIron: 15mg
Notes
Use a sharp knife for even slicing of the Asiago cheese to ensure consistent melting. Don't overcrowd the baking dish; leave space between each involtini for even browning. For an aromatic touch, consider adding a pinch of dried oregano or thyme to the breadcrumb mixture. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months; reheat in the oven to maintain crispiness.
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