Chicken Involtini by jeanine’s kitchen. Easy delicious. As good as a resturant

Chicken Involtini by jeanine’s kitchen. Easy and as delicious and as good as any restaurant made in your own kitchen.
Ingredients:
4 chicken breasts pounded thin or more if a dinner for 2 or more guests. Also increase fillings to accommodate your guest’s servings as well as the sauce
4 slices of prosciutto
cooked spinach Note: drained well to dry.
4 Slices of mozzarella any brand you like as well as shredded
1 egg
bread crumbs seasoned
oil for frying
1/2 cup white wine
1 cup chicken broth
2tbls butter
IMPORTANT : remember to take the tooth picks out after frying before you eat. Or do not use them. You can simply use a bit larger cutlets and fry them seem side down and finish in the pan like that, it will be fine. Just be sure to bread all over completely. You can also not use tooth picks and place the chicken pieces breaded in a buttered pan and bake in the oven and prepare the sauce in the pan separate, it will be fine. Be sure your reaches an internal temperature of 165 degrees with a meat thermometer for safety. Enjoy! Last but still important, you can fry them till just golden on all sides, then transfer to a baking pan with the sauce ingredients for an easier way to get them fully cooked through. Mine had to get considerably dark to be sure they were cooked, on the outside, because the filling is all cooked items. It is really the chicken you want to be sure is cooked through, thats why I say check with a thermometer for cooking safety when cooking meats.

Hi my YouTubers I have a good recipe today today it’s a little bit involved we’re going to be making chicken intini I don’t know what it translates to but for me it means chicken stuffed rolled up chicken with um some spinach bruta and mozzarel so I took a few steps

Out that I’ll talk you through because you don’t need to see me pound chicken cutlets but you do need chicken cutlets that are very thin see and this is that butcher paper I love you can buy your chicken cutlets already thin and if you need to put them

Thinner still then you’re just a matter of pounding them a bit but they need to get as thin as you can get them so I did four cuz it’s just me and Vin today you could do as many as you like let me get this bigger one to show you on camera

That I’m going to do we’ll start with the biggest guy here okay so you have your chicken all pounded out right my hands are clean just wash them but chicken does make you feel sticky I don’t like that okay here’s the first step we’re going to fill it beautifully

We’re going to put a little bit of spinach now the spinach I’ll put in the description it must be very dried fresh this is a whole 7 oz or 5 oz pack and I boiled it I drained it and I did what we did if you follow through my recipes

When we did the uh cucumber for the tziki sauce how we took them in Scott tows and got all that excess water out same process you just want to get them as dry as you can you don’t want water spilling out while you’re frying this cuz they do get breaded and fried I’m

Going to do one complete on camera for you so you could see and then we’ll come back when they’re all ready to fry you put the spinach on the bottom and put the Bruto on the top okay and then you take use whatever bjo you like you could

Use ham if you don’t like Bruto that’s another thing and and a piece of Madel okay those are your components those are your ingredients then here’s the tricky part you have to roll it up okay as best you can don’t be afraid to press the chicken roll it up

See and now you have to secure it with toothpicks okay so that it doesn’t come out in the frying process it’s not hard and you will fry them with the toothpicks okay this is just to keep it in place and you put nice sizable so you know

They’re there you’ll see them okay then you have your bread uh breadcrumbs and egg let me get a fresh fresh fork okay now you simply take it let’s move this a little bit now I took a shortcut today remember if you want to make fresh breadcrumbs which is recommended in this recipe cuz

It’s extra delicious if if you do choose that here’s just some beaten eggs season them as you like I did a little bit of salt and pepper okay simple now you take this let me just show you the breadcrumbs we’re going to move these cuz I’m going to come I’m only going to

Do one on camera for you and then we’re going to come back when they’re prepared and ready to fry next step I took an easy shortcut I put some breadcrumbs seasoned already I added a little extra parsley and fresh parmesan cheese shredded but if you use all fresh go to

My chicken cutlet parmesan video and watch I describe and give you the recipe for fresh breadcrumb mixture for this dish which we’ll take you to the next level but if you want to do what I do take a shortcut we all have different preferences I cook a lot and still I’m

Taking a shortcut just like you I don’t want to be here all day with this see nice and egged and you’re going to bread them bread it very well so we’re going to fry them and that is chicken and boltini how it’s done I used to be so

Intimidated about this recipe and I always was intrigued and wanted to make it because I love chicken cutlets I love chicken stuffed with different things and I watched this on uh hen house and it’s a a show and I seen the chef do it

He made it seem so easy that I said you know what I got to try and I did and I made it beautifully this is only the second or third third time I’m making it this is the third time see what I’m doing here I’m making sure have

Breadcrumbs on all sides cuz what I do when I fry it I’m going to be turning it okay so now I have to find a dry place to put them let me get a Scot and a dish somewhere for them to go until I fry them as I’m prepping them let me get

Another oh look I have a piece of parchment paper and again another point I want to make out if you notice I covered my wood C cutting board with my chicken this is dedicated to chicken so you don’t have any bacteria okay I was going to use parchment but you could use

Either or cover it do not use a wood board unless I said in another video it’s dedicated to your raw chicken recipes you don’t and you still have to wash it with a light bleach water every uh every occasion okay enough of that let’s get this onto there I’m going to

Come back when all four are rolled and ready to sauté in the pan and then show you the end created sauce in the pan it’s going to be delicious I’ll be back in a bit okay YouTube as you can see they’re all breaded and ready to go in I have about two

Toothpicks in each that’s the uh way to hold them now be very careful and remember to take them out I will remind you again after they’re fried cooked Sauced and ready to Plate I’ll show you how I take them out and I’ll also suggest if you’re like me I was

Intimidated in the beginning because I don’t like the toothpicks you know I almost forgot to take one out not a a good situation all right I could teach you to do without but for today let’s let’s get this in here and you can see I oiled the pan this is on medium

High now we’re going to just have to keep turning them and turning them I would say a good 25 minutes or so till they’re golden brown on all sides and they have a temperature they reach a temperature of 160 with let me show you if you have one of these with a me

Themometer or let me see whatever you got I suggest you buy one because it’s a great Gadget to have the digital is also nice and they’re all under $20 see this one’s digital you could turn it uh on and off this one I think is not working for me

Right now but in any event this would be your easiest cuz you could put it right in and it will read but you got to have chicken must have an internal temperature of 165 okay these are the points will all be in the description okay you’re watching those fry away I

Got to get ready to turn them already Okay so let’s see I got a fork I got the rubber I’m using nonstick to fry them which is another good tip you really don’t want to struggle in a stainless steel pan with this dish I know I’ve done it in New

York in my uh see look at that ready to turn already how golden it has to be like that on all sides so you’re probably going to have to turn them each several times see and it’s good that you can see the toothpicks and just be gentle with them because they are filled

With things that could fall out we don’t want them to fall out we want to sear and seal I’m trying to sear and seal cuz I see already my spinach and my bajo on one of them trying to get out that’s why you see when I breed them and when you

Bread them get into those Corners go put it put the breadcrumbs all inside all up in there all up in there that a little bit more move things around it’s like the my not bad for the induction I got to say I’m liking cooking this I don’t think I’m going to

Have to go to gas for a mini one I was thinking because I love cooking on fire and showing you like this up close it’s wonderful I see several YouTubers uh on their Channel using these the the um gas small miniature I might do it because there’s so much more control on

Temperature you know this is a medium high here you know I’ll get used to it but if you don’t have this it’s hard to convey if you’re using gas and I’m using induction but you get the gist of it you want them golden on all sides okay so

I’m going to keep turning them till I get an internal temperature of 165 and then we’ll come back and we’re going to make a sauce in the pan for them very simple and very delicious we’ll be back in a bit okay we’re back I have had to

Take them out got rid of some of the oil in the pan now we’re going to put some butter about 2 tablespoons of butter in the pan okay and then we’re going to De glaze with wine and chicken broth and then we’re going to put them back in and

Let them sauté a little 5 minutes longer here they are show you here they are sitting they’re lovely nice and golden it took about 20 minutes Alexa cancel all righty let’s get this butter melted all those juicy bits up of the brown parts from the chicken see it’s

Turning brown that’s our that’s our gravy now let’s get that wine in is next okay let that sit a minute now you could add whatever else you like you could add fresh parsley you could add whatever herbs you enjoy at this point or after we put the chicken broth I’m a step

Ahead of myself let that simmer a bit now we’re going to put in my handy dandy now you see for recipes like this why I love the one cup of the chicken broth you know Rel it cancel now let that start to simmer away you could add Capers if you wanted to go

Picata add a little bit of salt and pepper peer not much you know we watch our salt here you do you a little bit of pepper okay and that’s just simple sauce you had you took out the oil you added the two tablespoons to three of butter if

You like it a little more buttery you can then you add the wine he put a good amount I mean about a cup it seemed in the recipe when I viewed it I held back a bit because I think there’s enough liquid here but I may do the full cup

We’ll see smells outrageous it smells outrageous of wine I’ll let that cook off a bit before I put them back well we’re going to start now because that’s how they’re going to continue to cook a little bit more and then I’m going to come back for the finale and show you

How I plate them and how we remember to take those toothpicks out that I’m going to wash my dish plate them nicely again see and what I forgot to tell you I think I did when you breed them I make sure the corners and I did

This too in the frying turning process I get them up on their sides just like I do with my meatballs to seal any spill out see that one saved but I still did that I like to get them completely see there’s nothing there’s nothing falling

Out now cuz you took the time to do that breadcrumbs here at this level will start to pull up some of those juices in sauce okay I’m going to give it a few three more minutes or so let the sauce reduce a bit and then we’ll plate it so

We’ll come back in another two minutes I don’t like to make the video too long and bore you with inet okay we’re back now and at the final stages it took a while to reduce I took some of the smaller ones out I left this big guy in there to show you I’m

Going to take him out now they’re more than thoroughly cooked because they’re in their extra you maybe 15 minutes frying and then 15 minutes sautéing in in the juices okay but you know it’s pretty much done when it’s reduced down you see it’s bubbling you have enough in

There there’s all those goody bits now it’s time to let that just sit and keep going I’m going to put it on medium low okay that won’t hurt that it’ll just get thicker here they are my little Beauties now crucial like I keep saying over and over you must remember to take

The toothpicks out you do not want to bite down on a toothpick or have a a guest say oh my God you know I wouldn’t even know what to do like I said I’m I’m going to also show you I can tell you right now if you’re afraid to make them

With the two Pips like I was for fear of forgetting to take them out just use wider bigger uh how would you say wider bigger see this one had three I felt for it and I almost forgot but only put two so you’ll never forget uh wider just use wider chicken

Cutlets right they’re going to be bigger and roll roll roll breadcrumb pansas them with the seam down and that will put it together you won’t need the two picks to hold it I’ve done it before it works I feel we got three so two and three there should be three three two

Four six seven okay 2 four six and it’s my food so my fingers are all over it because I’m eating it with my clean fingers in my house don’t come for me haters I hear silly comments like that you know you scratched your arm and then you cut

A chicken cutlet yeah did I’m home as you will be in yours making this now I’m having a little trouble like you may see okay it’s here put that back over now I’m going to just R to my hands I’m going to cut and taste for you to see how delicious and

Elegant this is it’s not a difficult dish it really isn’t but it’s very elegant when you make it because it’s stuffed with all delicious things so let’s take a small one or should we take this big guy let’s take this big boy over here let’s get him some

Gravy and then we’re going to cut into him look you now formed the film it’s really rich with the cream the um chicken broth and the wine let me tell you I love a good wine sauce and like I said you could have put fresh parsley you could have put parsley and capers

Just Capers you could have turned this to anything you want anything you want and like I like a lot of juice I like a lot of sauce and it’s a good tip to take out if you fried it in less oil you won’t have to take as much out I want to

Know where to cut it so it looks so good so that you can See and voila I’m very proud of that let me show you the other half look how pretty is that how wonderful and the Bruto in there I got to bite that I got to bite that that’s got to be my cut all right let’s see and I’m not going to burn

Myself either chicken’s nice and cooked see it’s nice and white and cooked now let’s cut it again yet again because I do not want to burn my mouth I can see already there’s a hot spot let let me just let me taste a piece of

See okay it’s not too hot it’s a bite so let’s go for this one got a little juice on there little I taste that wine baby excuse me it is absolutely delicious make it you won’t be sorry like I said I’m going to put all the tips and tricks in the

Description with the instructions the recipe and to remind you how to do it if you want to without the toothpicks cuz I know they’re a little intimidating and they’re something that you must watch to take out on the finished plate it’s very important but it is delicious and it

Presents like a restaurant you’re going to love it chicken in boltini J’s kitchen thank you