Italian-Style Chicken and Spinach Involtini

Test Kitchen

Very High Fibre

Discovery

New Technique

Italian-Style Chicken and Spinach Involtini

with Pesto Linguine

40 min

Difficulty: 1/3

Canadian

Allergens

Sulphites

Soy

Mustard

Milk

Wheat

Barley

Egg

May contain traces of allergens

Oats

Rye

Triticale

Crustaceans

Peanuts

Sesame

Tree nuts

Fish

Tags

Very High Fibre

Classic-plates

Regional-specialty

Discovery

New Technique

Ingredients

Chicken Breasts

2 unit(s)

Baby Spinach

113 g

Italian Breadcrumbs

2 tbsp

Linguine

170 g

Basil Pesto

0.25 cup

Parmesan Cheese, shredded

0.25 cup

Garlic, cloves

3 unit(s)

Wooden Skewers

6 unit(s)

Cream

56 mL

Butter

4 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Oil

0.5 tbsp

Preparation

Before starting, preheat the oven to 425°F.
Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
Roughly chop spinach.
Peel, then mince or grate the garlic.

Heat a large non-stick pan over medium. When the pan is hot, add 2 tbsp (1/4 cup) butter, half the spinach and half the garlic. Cook for 2-3 min, stirring often, until spinach has wilted. Season with salt and pepper.
Transfer spinach to a plate and spread out evenly. Allow spinach to cool for 2-3 min.

Pat the chicken dry with paper towels.
On a clean cutting board, cover each chicken breast with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each chicken breast until 1/4-inch thick. Season with salt and pepper.
Divide spinach over each chicken breast, then sprinkle with breadcrumbs and Parmesan.
Starting at the bottom of each chicken breast, roll up and over the filling.
Secure the seam with one or two skewers.

Reheat the same pan from step 2 over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then add chicken involtini, skewer-sides up. Pan-fry for 2-3 min, until golden.
Remove the pan from heat. Transfer involtinis to a baking sheet, skewer-side down. Bake in the middle of the oven for 10-12 min, until chicken is cooked through.**

To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite. Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.
When linguine is almost done, reheat the same pan over medium. When the pan is hot, add 2 tbsp (1/4 cup) butter, then remaining spinach and remaining garlic. Cook for 3-4 min, stirring often, until tender.
Add pesto, cream, reserved pasta water and linguine. Cook for 1 min, stirring often, until combined.