Indulge in an exquisite Italian culinary experience with our Prosciutto Chicken Involtini. These elegant rolls feature tender chicken breast, delicately stuffed with a rich filling of zucchini, vibrant spinach, and creamy ricotta cheese, all expertly wrapped in savory prosciutto. This exceptionally delicious main dish is perfectly suited for a romantic date night, a special weekend gathering, or any occasion where you want to impress with minimal fuss.

Creating these delightful prosciutto chicken involtini is a surprisingly straightforward process. While there are a few distinct steps involved, none of them are overly complicated, making this recipe accessible even for intermediate home cooks. For those planning a special event, a significant portion of the preparation can be completed in advance, allowing you to simply cook and serve when you’re ready to enjoy.

Prosciutto Chicken Involtini with Spinach and Ricotta: An Elegant Italian Dinner

Welcome to a recipe that embodies the heart of rustic Italian cooking while delivering a sophisticated dining experience. Our Prosciutto Chicken Involtini with Spinach and Ricotta is a testament to how simple, quality ingredients can be transformed into something truly extraordinary. Imagine succulent chicken, bursting with a creamy, herbaceous filling, and wrapped in crispy, salty prosciutto – all simmered in a luscious red wine and garlic sauce. This isn’t just a meal; it’s an occasion.

What Are Involtini? An Italian Delight

The term “involtini” is Italian for “little bundles” or “small rolls,” perfectly describing these delightful bites of food. Involtini typically consist of a thin outer layer, often meat (like veal, pork, or chicken), fish, or vegetables (such as eggplant or zucchini), wrapped around a savory filling. This culinary technique is a staple in Italian cuisine, showcasing creativity and flavor in every bite.

I have an absolute fondness for involtini in all their forms. Whether it’s something as straightforward as cheese nestled within slices of prosciutto, or more elaborate creations like eggplant roll-ups, the concept of wrapping something delicious around another delicious ingredient never fails to please. But I must admit, these particular chicken involtini have quickly become my absolute favorite. They strike a perfect balance between comfort and elegance, making them incredibly versatile.

The beauty of involtini lies in their adaptability. The fillings can range from simple cheese and herbs to complex mixtures of meats and vegetables. The outer layer provides texture and flavor, while the inside delivers a burst of complementary tastes. This dish truly celebrates the art of layering flavors, a hallmark of traditional Italian cooking.

Why You’ll Love This Prosciutto Chicken Involtini Recipe

Weekends or special evenings often call for a meal that feels a little more indulgent than our everyday cooking, perhaps something romantic to savor with a good bottle of wine. These simple prosciutto chicken involtini are absolutely perfect for such occasions, offering a gourmet experience without the gourmet effort. Here’s why this recipe will become a cherished addition to your culinary repertoire:

**Effortlessly Elegant:** Despite its sophisticated appearance, this dish is surprisingly easy to make. It’s ideal for impressing guests or treating yourself to a restaurant-quality meal at home.
**Rich & Balanced Flavors:** The tender chicken is beautifully complemented by the salty prosciutto, the creamy, earthy spinach-ricotta filling, and the aromatic red wine sauce. Every bite is a harmonious blend of textures and tastes.
**Make-Ahead Friendly:** Many components can be prepped in advance, allowing you more time to relax and enjoy your evening when it matters most.
**Versatile Serving Options:** It pairs wonderfully with a variety of side dishes, from classic mashed potatoes to vibrant roasted vegetables, adapting to your preferences.
**Comforting & Satisfying:** This dish offers a comforting warmth, making it perfect for cozy evenings, yet remains light enough to feel refined.

Key Ingredients for Irresistible Involtini

This recipe relies on a simple yet incredibly flavorful combination of ingredients. Each component plays a crucial role in creating the perfect involtini:

**Thinly Sliced Chicken Breast Cutlets:** The foundation of our involtini. Thin cutlets ensure quick and even cooking, and provide a tender wrap for the filling. If you can’t find pre-sliced cutlets, don’t worry, we’ll cover how to prepare them yourself.
**Zucchini (Courgette):** Grilled until soft and slightly charred, zucchini adds a delicate texture and a hint of sweetness that complements the other flavors.
**Prosciutto Crudo:** The star wrapper! This cured Italian ham adds a wonderful salty crispness and depth of flavor that elevates the entire dish. Its thin slices perfectly encase the chicken and filling.
**Raw Spinach:** Wilted spinach provides an earthy, slightly sweet counterpoint to the creamy ricotta. It also adds a healthy boost of nutrients.
**Ricotta Cheese:** The creamy heart of the filling. Ricotta brings a luscious texture and mild, slightly sweet dairy note that binds the filling together beautifully.
**Parmesan Cheese:** Grated Parmesan adds a sharp, salty, umami kick to the ricotta and spinach mixture, deepening the overall flavor profile.
**Small White Onion & Garlic Cloves:** Essential aromatics that build the flavor base for both the filling and the pan sauce.
**Nutmeg:** A subtle yet vital spice that enhances the creaminess of the ricotta and spinach, adding a hint of warmth.
**Red Wine:** Used for deglazing the pan, red wine creates a rich, savory sauce that infuses the involtini with incredible depth. Choose a dry red wine you enjoy drinking.
**Olive Oil, Salt, and Pepper:** The fundamental seasonings that bring all the flavors to life. Always opt for good quality extra virgin olive oil for the best results.

How To Make Prosciutto Chicken Involtini With Spinach & Ricotta – Step By Step

Follow these detailed steps to create your own show-stopping chicken involtini:

Step 1: Prepare the Zucchini

Begin by slicing your zucchini (or courgettes) as thinly as possible lengthwise. A mandoline slicer works wonders here for uniform slices, but a sharp knife and a steady hand will also do the trick – don’t stress if the strips aren’t absolutely perfect. Lightly rub the zucchini slices with a little olive oil, then place them on a hot griddle pan. Cook them until they become tender and show slight char marks on each side, indicating beautiful caramelization. Once cooked, set them aside to cool completely. This step ensures the zucchini is pliable and adds an extra layer of flavor. (Refer to photo 1 in the original guide for visual reference).

Step 2: Sauté the Spinach and Onions

Finely chop your small white onion. In a pan, heat a splash of olive oil over medium heat, then add the chopped onion. Sauté gently until the onion softens and turns translucent, releasing its sweet aroma. Next, add the raw spinach and one of the chopped garlic cloves to the pan. Cook until the spinach has completely wilted down, losing most of its volume. Once wilted, remove from the heat and set aside to cool. It’s important for the spinach mixture to be cool before mixing with the ricotta. (Refer to photos 2-4 in the original guide for visual reference).

Step 3: Create the Ricotta and Spinach Filling

Once the sautéed spinach has cooled, give it a rough chop to ensure a uniform texture in the filling. Transfer the chopped spinach to a mixing bowl. Add the ricotta cheese, grated Parmesan, finely grated nutmeg, and a generous pinch of salt and freshly ground black pepper. Mix all these ingredients together thoroughly until well combined and homogenous. This creates the creamy, herbaceous heart of your involtini. (Refer to photo 5 in the original guide for visual reference).

Step 4: Prepare the Chicken Breasts

Lay your thinly sliced chicken breast cutlets on a clean work surface. If your chicken breasts are not already 1/4 inch thick, you’ll need to flatten them. Place a chicken breast between two sheets of baking parchment or cling film and use a rolling pin or a meat mallet to gently, but firmly, pound it until it reaches the desired thinness. This ensures the chicken cooks evenly and is easy to roll. If you’re starting with regular chicken breasts, cut them in half horizontally first to create thinner fillets, then pound them.

Step 5: Assemble the Chicken Involtini

Now it’s time to build your involtini! On each thinly sliced chicken breast, lay a layer of the prepared grilled zucchini. Try to cover the chicken as best you can, but don’t worry if the entire surface isn’t perfectly blanketed. Next, place a heaped tablespoon of the spinach and ricotta filling slightly above the middle of the zucchini-covered chicken. Carefully roll the chicken and zucchini over the filling, creating a tight bundle. Make sure the filling is securely enclosed. (Refer to photos 6-8 in the original guide for visual reference).

Step 6: Wrap in Prosciutto

Once you have your chicken involtini rolls, take a large slice of prosciutto crudo. Lay the chicken involtini at one end of the prosciutto slice and carefully roll the prosciutto around the chicken, ensuring it’s completely encased. The prosciutto will not only add incredible flavor but also help keep the involtini intact during cooking. (Refer to photos 9 & 10 in the original guide for visual reference).

Step 7: Cook and Simmer

Heat a little olive oil in a large pan over medium-high heat. Carefully place the prosciutto-wrapped chicken involtini in the hot pan. Brown them on all sides until the prosciutto is crispy and golden, and the chicken has a lovely sear. Once evenly browned, pour in the red wine and add the remaining whole garlic clove (lightly smashed for more flavor). Bring the wine to a gentle simmer and let the involtini cook for about 15 minutes, allowing the flavors to meld and the chicken to cook through. If the wine reduces too much during cooking, add a few tablespoons of water at a time to maintain a light sauce. (Refer to photo 11 in the original guide for visual reference).

Step 8: Serve and Enjoy

Once the chicken is cooked through and the sauce has reduced slightly, your prosciutto chicken involtini are ready! Serve them immediately with your favorite creamy mashed potatoes and a vibrant vegetable side dish. Roasted fennel, crisp green beans, or a fresh green salad are all excellent choices that complement the rich flavors of the involtini beautifully.

Tips for Perfect Chicken Involtini

**Evenly Sliced Zucchini:** Use a mandoline for consistent, thin zucchini slices, which will make them easier to grill and roll without breaking.
**Pound Chicken Thin:** This is crucial for easy rolling and even cooking. Aim for about 1/4 inch thickness.
**Don’t Overfill:** A heaped tablespoon of filling is enough. Too much can make the involtini difficult to roll and prone to bursting.
**Secure Rolling:** Roll the chicken and prosciutto tightly to ensure the filling stays inside and the bundles hold their shape.
**Medium-High Heat for Browning:** Achieve a beautiful golden crust on the prosciutto by browning over medium-high heat, then reduce heat for simmering.
**Quality Ingredients:** Since the ingredient list is relatively short, the quality of your chicken, prosciutto, and ricotta will truly shine through.
**Adjust Sauce Consistency:** If you prefer a thicker sauce, you can remove the involtini after cooking, reduce the sauce further, or stir in a tiny bit of cornstarch slurry.

More Stuffed Chicken Ideas: Endless Variations

While the spinach and ricotta filling is absolutely divine, involtini are incredibly versatile. Feel free to experiment with these delicious alternative fillings for your chicken rolls:

**Cheesy Upgrade:** Swap the ricotta for cream cheese and add extra grated Parmesan for an even stronger, richer cheese flavor.
**Mushroom & Smoked Cheese:** Replace spinach with finely chopped, sautéed mushrooms, and incorporate some grated smoked cheese (like smoked provolone or mozzarella) for a deep, earthy profile.
**Mediterranean Burst:** A vibrant mix of chopped fresh mozzarella, sun-dried tomatoes (oil-packed and drained), and pitted olives creates a bright, tangy filling.
**Classic Pesto & Mozzarella:** For a burst of fresh Italian flavor, combine homemade basil pesto with soft mozzarella cheese.
**Artichoke Heart Delight:** Use half the amount of spinach and add some finely chopped jarred artichoke hearts for a tangy, tender addition.
**Asparagus & Mozzarella:** Lightly grilled or blanched chopped asparagus, paired with melty mozzarella, offers a fresh and appealing combination.

Serving Suggestions: What to Pair with Involtini

These prosciutto chicken involtini are rich and flavorful, making them the perfect centerpiece for a balanced meal. Here are some ideal accompaniments:

**Creamy Mashed Potatoes:** A classic choice that soaks up the delicious red wine sauce beautifully.
**Roasted Vegetables:** Options like roasted fennel, roasted asparagus, or Brussels sprouts add depth and texture.
**Fresh Green Beans:** Simply steamed or sautéed green beans with a hint of garlic or a light vinaigrette provide a fresh crunch.
**Simple Side Salad:** A mixed green salad with a light balsamic vinaigrette can cut through the richness of the chicken.
**Crusty Bread:** Essential for mopping up every last drop of that savory red wine sauce.
**Wine Pairing:** A medium-bodied red wine like a Chianti, Merlot, or a light-bodied Pinot Noir would complement the flavors wonderfully.

Make-Ahead and Storage

One of the many benefits of this recipe is its make-ahead potential:

**Prep Ahead:** You can prepare the zucchini, sauté the spinach and onion, and mix the filling up to a day in advance. Store each component separately in airtight containers in the refrigerator. You can also assemble the involtini completely (up to the point before browning them) and store them covered in the fridge for up to 24 hours.
**Leftovers:** Cooked involtini can be stored in an airtight container in the refrigerator for 2-3 days.
**Reheating:** Gently reheat involtini in a pan on the stovetop with a splash of water or chicken broth, or in the oven at 325°F (160°C) until warmed through. Be careful not to dry out the chicken.

Recipe: Prosciutto Chicken Involtini with Spinach and Ricotta

This recipe provides step-by-step photos above for visual guidance, along with helpful tips and tricks to ensure perfect results every time.

Step By Step Photos Above

Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time!

Prosciutto Chicken Involtini with Spinach and Ricotta

5 from 2 votes

By Emily

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Servings:
4 people

Prosciutto Chicken Involtini with Spinach and Ricotta

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Chicken involtini stuffed with zucchini, spinach and ricotta and wrapped in prosciutto. An elegant and exceptionally delicious main dish perfect for date night or weekends!

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Ingredients

8 thinly sliced chicken breast cutlets, (1/4 inch thick)
2 zucchini/courgettes
8-10 large slices of prosciutto crudo
8.8 oz (250g) raw spinach
7 oz (200g) ricotta
1 tbsp parmesan cheese, grated
1 small white onion
1/2 tsp nutmeg, finely grated
1/2 cup (100ml) red wine
2 garlic cloves (1 chopped, 1 whole for sauce)
2 tbsp olive oil
Salt and pepper, to season

Instructions

Thinly slice the zucchini lengthwise. Rub with a little olive oil, then grill on a hot griddle pan until soft and slightly charred on each side. Set aside to cool.
Finely chop the onion and sauté in a pan with a little olive oil until soft and translucent. Add the spinach and 1 chopped garlic clove, and cook until the spinach has wilted. Set aside to cool.
Once the spinach mixture has cooled, roughly chop it. Transfer to a bowl and mix with the ricotta, Parmesan, nutmeg, and a pinch of salt and pepper until well combined.
Lay the thinly sliced chicken breasts on a clean work surface. If needed, pound chicken to 1/4 inch thickness by placing it between baking parchment and gently beating with a rolling pin.
Place a layer of grilled zucchini over each chicken breast. Spoon a heaped tablespoon of the spinach and ricotta filling slightly above the middle of the chicken. Roll the chicken and zucchini tightly over the filling to form a bundle.
Take a large slice of prosciutto and wrap it securely around each chicken involtini.
Heat a little olive oil in a large pan. Brown the prosciutto-wrapped chicken involtini on all sides until golden. Once browned, add the red wine and the whole garlic clove (lightly smashed). Cook for 15 minutes, adding a few tablespoons of water if the wine reduces too much.
Serve immediately with creamy mashed potatoes and your choice of vegetable side dish.

Notes

Please note this recipe was tested and developed using metric measurements; all imperial measurements are approximate.
If you cannot find thinly sliced chicken breasts or medallions, you can use regular chicken breasts. For 4 servings, 2 large chicken breasts will be sufficient. Cut each breast in half horizontally to create thinner fillets, then pound each half to about 1/4 inch thickness. Each half can then be cut into 2 pieces to create 8 thin slices.

Helpful Info for All Recipes

I always use extra virgin olive oil in all of my recipes unless stated otherwise.
When I use canned or jarred tomatoes of any kind, I always use Cirio or Mutti brands for the best results and flavor.
All vegetables are medium sized unless stated otherwise.
All recipes are tested and developed using a fan (convection) oven.
Find out more about how nutrition is calculated.
Check out our must-have Italian Pantry Staples.
You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition Information (per serving)

Nutrition information is automatically calculated, so should only be used as an approximation.

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