Summary

Ingredients

• 4 chicken breast fillet (s), approx. 120 g each
• 8 slices bacon
• 1 bunch parsley, smooth
• 2 cloves garlic)
• 30 g parmesan, freshly rated
• 4 tablespoon olive oil
• 2 tablespoon flour
• salt and pepper

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Instructions

1. Rinse the chicken breast fillets, pat dry, and cut them across into approximately 2 cm wide slices to make roughly 16 pieces. Have 16 small wooden skewers ready.
2. Place each chicken slice between cling film and flatten it with the bottom of a pan.
3. Peel the garlic cloves and mince finely. Rinse the parsley, shake dry, pluck the leaves, and chop finely. Halve the bacon slices. In a bowl, combine the minced garlic, chopped parsley, grated parmesan, and 2 tablespoons of olive oil.
4. For each chicken slice, place a halved bacon slice on top. Brush with the parsley mixture, then roll up tightly and secure with a wooden skewer. Repeat with all remaining pieces. Season with salt and pepper, then dust lightly with flour.
5. Heat the remaining 2 tablespoons of olive oil in a large pan over low heat. Fry the involtini for 3–5 minutes until the bacon is lightly browned. Remove from the pan and refrigerate covered.
6. Heat the involtini in the oven at 150 °C (302 °F) for about 15 minutes until warmed through, or serve cold directly from the refrigerator.