Italian Chicken Involtini with Spinach and Ricotta
Rolled chicken involtini stuffed with spinach and ricotta in tomato sauce — 42g protein, Italian classic ready in 35 minutes.
15mPrep
25mCook
2Servings
340Calories
42gProtein
Ingredients
- 300 gchicken breasts (thin-sliced)
- 80 gspinach
- 60 gricotta
- 15 gParmigiano Reggiano
- 200 gcrushed tomatoes
- 1 unitgarlic clove
- 4 leavesfresh basil
- 1 tspolive oil
- 1salt and pepper
Ingredients
- 300 g chicken breasts (thin-sliced)
- 80 g spinach
- 60 g ricotta
- 15 g Parmigiano Reggiano
- 200 g crushed tomatoes
- 1 unit garlic clove
- 4 leaves fresh basil
- 1 tsp olive oil
- to taste salt and pepper
Instructions
- Wilt spinach, squeeze dry. Mix with ricotta and Parmigiano.
- Flatten chicken, add spinach-ricotta filling, roll, and secure with toothpick.
- Brown in oil. Add tomatoes, garlic, basil. Cover and simmer 20 minutes.