Chicken involtini with smoked mozzarella

Recipe: Chicken involtini with smoked mozzarella


  • 4 x 150g free-range chicken breast fillets
  • 1/4 cup (60ml) olive oil
  • 2 tbs chopped oregano leaves
  • 2 tbs choppe
    d flat-leaf parsley
  • 1 garlic clove, chopped
  • 16-24 pancetta slices (from a flat piece)
  • 250g smoked mozzarella (scamorza) (see note) or bocconcini, thinly sliced
  • 200g jar roasted red and yellow capsicum strips, drained Soft polenta, to serve (optional)


  1. Lay chicken fillets on a board between pieces of plastic wrap. Beat with a rolling pin to flatten to an even thickness of about 2cm.
  2. Combine 1 tbs oil with the herbs and garlic in a bowl. Season. Lay 4-6 pancetta slices, overlapping, on the workbench (so they form a sheet large enough to enclose the chicken).
  3. Place a chicken fillet across the slices, brush with a little of the oil mixture, then top with a layer of cheese and capsicum.
  4. Starting at one short end, roll up chicken and filling, using pancetta to enclose. Tie in 2-3 places with kitchen string. Repeat with remaining chicken and filling. Chill for 15 minutes while you preheat oven to 180°C.
  5. Heat remaining oil in a large ovenproof frypan over medium-high heat. Brown chicken all over, turning, for 2-3 minutes.
  6. Transfer to the oven for 10 minutes until chicken is cooked and cheese is melted. Remove string, then thickly slice the involtini.
  7. Serve with polenta, if desired.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)