Salad Topped with Chicken and Prosciutto Involtini

20-25m
Prep Time

15-20m
Cook Time

35m
Ready In

Recipe: #44165

February 08, 2025

Categories: Chicken, Cheese, Mozzarella, Italian, Mediterranean Grilling (Outdoor), High Fiber, High Protein, Herbs, more

recipe by:
ForeverMama

"Here is an greens salad topped with chicken rolls (chicken Involtini) that are filled with prosciutto, sun dried tomatoes and smoked mozzarella. The balsamic dressing, also included in this recipe, rounds it all out with it's delightful sweet/tangy notes, but you can choose to use a favorite balsamic dressing of your own. Source: Claudia's Table"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (206.6 g)
Calories 152.4
Total Fat - 6 g
Saturated Fat - 1.5 g
Cholesterol - 187.9 mg
Sodium - 840.8 mg
Total Carbohydrate - 7.3 g
Dietary Fiber - 2.9 g
Sugars - 3.1 g
Protein - 18.2 g
Calcium - 121.5 mg
Iron - 3.2 mg
Vitamin C - 21.3 mg
Thiamin - 0.1 mg

CHICKEN INVOLTINI

Step 1

In a small bowl, combine kosher salt, dried basil, dried oregano, granulated garlic and crushed red pepper. Mix well.

Step 2

Sprinkle the insides of the boneless chicken breasts with the spice mixture.

Step 3

Depending on how thin the prosciutto is, use 1 to 2 slices, top with about 1 tablespoon of julienned sun dried tomatoes in oil, and a slice of fresh mozzarella cheese.

Step 4

Carefully, roll each chicken piece tightly and secure with a toothpick or small skewer. Stuff all chicken pieces.

Step 5

Finish off by sprinkling the stuffed chicken pieces with a pinch of kosher salt.

Step 6

Preheat grill (about 400ºF). (gas grill and charcoal grill instructions shown below.)

Step 7

For an outdoor gas grill, recommended to use a copper grilling mat to contain any melted cheese. If you don’t have a mat, spray chicken bundles with oil to prevent them from sticking on the grill. Conversely, for a charcoal grill, burn coals until a medium heat is reached, about 20 minutes and usually when the briquets are gray overall. Alternatively, if you prefer to cook indoors, use a grill pan, making sure to spray it with oil to make clean up easier.

Step 8

First, place chicken bundles on the side without the toothpick first, cook about 3 minutes and flip every 3 minutes or so. This will allow the sides of chicken breast to start cooking without the filling falling out of the chicken bundle and to brown evenly.

Step 9

If your grill is really hot, you can move chicken pieces to the indirect side of the grill for more even cooking time.

Step 10

Grill the chicken involtini until internal temperature is 160F. Total cooking time should be between 15 to 20 minutes.

Step 11

Remove from the grill and place on a platter. Place aluminum foil on top and allow the chicken to rest about 10 minutes. Chicken will continue to rise to proper temperature.

PARSLEY LEMON TOPPING

Step 12

In a small bowl combine chopped flat leaf parsley, minced fresh garlic, lemon juice, olive oil, salt and pepper to taste. Mix well.

ARUGULA and TOMATO SALAD

Step 13

In a medium bowl use pre-washed Arugula, add tomatoes, shredded parmesan cheese and toss with the White Balsamic Honey Mustard Vinaigrette or your favorite Balsamic Dressing, of choice.

SALAD ASSEMBLY

Step 14

Place tossed Arugula and Tomato Salad on a platter. Arrange Grilled Chicken and Prosciutto Involtini on top of the salad. Top chicken pieces with Parsley Lemon mixture.