Chicken Involtini
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 2 min.
Ready in
Calories:
471
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 boneless Chicken breasts (halves)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp butter
- 2 cloves garlic cloves (minced)
- ¼ cup fresh Basil (chopped)
- 1 bunch fresh thyme (small)
- 4 slices Prosciutto (thinly sliced)
- 4 slices Mozzarella
- 2 Tbsps extra virgin olive oil
- For Tomato and Olive Salad
- 2 cups cherry Tomatoes (cut in half)
- ⅔ cup kalamata Olives (pitted and halved)
- 1 clove garlic cloves (thinly sliced)
- ¼ cup fresh Basil (chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ¼ cup extra virgin olive oil
- 2 Tbsps balsamic vinegar
Preparation steps
1.
Preheat oven to 375 degrees F. Coat a baking pan with nonstick cooking spray.
2.
Wash and dry chicken. One piece at a time, put the chicken in a plastic food storage bag and pound gently with a meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken pieces.
3.
Season with salt and pepper. Saute the butter and garlic until fragrant, about 1 minute. Add chopped basil and thyme leaves, stir to coat. Spread basil mixture over each chicken breast, top with a piece of prosciutto and a slice of mozzarella. Roll each chicken piece and secure with a toothpick.
4.
Arrange the rolled chicken on prepared baking pan. Bake for 30 to 40 minutes, or until the chicken is thoroughly cooked. Remove from oven. Garnish with thyme sprigs and serve with Tomato and Olive Salad.
5.
For Tomato and Olive Salad:
6.
In a large bowl combine tomato halves, olives, garlic and basil. Season with salt and pepper. Add olive oil and balsamic vinegar, toss to blend thoroughly.
7.
Serve salad at room temperature or cold; with chicken.
