Chicken Involtini with Ricotta, Parsley and Bacon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 slices chicken breast fillet (s)
- 250 g ricotta
- 0.5 ½ bunch parsley, roughly chopped
- 200 ml vegetable stock
- 2 cloves garlic, finely chopped
- 1 tablespoon flour
- 4 slices bacon
- salt and pepper
- 1 teaspoon sugar
- 1 tablespoon sunflower oil
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Knock the fillet slices flat and season with pepper and salt on both sides and spread one tablespoon of ricotta on each side. Then spread the chopped parsley on the ricotta layer. Roll up the fillets and wrap each with two slices of bacon.
- Heat the oil in a non-stick pan and brown the meat rolls on all sides. First place the bacon seam down in the pan so that it does not rise. After frying, take the rolls out of the pan and set aside.
- Stir the flour into the rest of the ricotta until smooth. Briefly toast the garlic in the roasting set (caution: it must not get too brown, otherwise it will be bitter), then stir the ricotta into the pan and gradually stir in the stock so that no lumps are formed. If it is too creamy, just add a little more stock. Then season the sauce with pepper, salt and sugar.
- Put the involtini in the sauce and cover with the sauce for another 10 minutes over a low heat. Finally add the cold butter and let it melt in the sauce.
- To serve you can cut the involtini into 2-3cm thick slices.
- Potatoes or pasta also taste very good.
- You can also prepare this with veal schnitzel or pork schnitzel.
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