Chicken Involtini with Feta and Asparagus
Chicken Involtini with Feta and Asparagus are little bundles of yum that cook in their own juices and make a thick creamy sauce. This makes the whole house smell like Fall and everyone will run to the table when you call.
Walking down the aisle at Costco today, I noticed the spanakopita and I thought about how much I love Feta Cheese. Then I went to the local grocery store where they had fresh asparagus. Sometimes, that’s the way I come up with new recipes. I came home and laid out the fresh ingredients. The rest was easy and I came home and created my Chicken Involtini with Feta and Asparagus.
Involtini in Italian means a little bundle. These are very popular in Sicily and are made from chicken or beef. Chicken Involtini with Feta and Asparagus creates a tasty, but light supper to bring to your table. I have another recipe on this website which uses raisins https://recipesatmytable.com/involtini-chicken-raisins/
I snap off the bottom of the asparagus spears using my fingers. Dice the onions and slice the feta into strips.
Place 2 tbsp of olive oil into a pan and soften for one minute.
Unroll the boneless and skinless chicken thighs and Place 2 to 3 pieces of asparagus on each. I snap the asparagus to fit each chicken thigh. keep these tender ends and slice for the sauce.
Use toothpicks to secure the meat.
The involtini ready for the flour and then the hot pan.
Thinly slice the leftover asparagus; this will thicken the sauce and give more flavour to the dish.
Place 1 tbsp of Italian seasoning into the flour.
Roll each involtini in the flour before placing into the hot pan.
The involtini sizzle in the pan and the smell of the onions, garlic and meat fill the room.
Use some good wine when cooking; the chicken waits for the wine to hit it.
After the chicken browns add the wine and chopped asparagus; now cover and simmer for 35 minutes. the Chicken Involtini with feta and asparagus look good!!
It’s a beautiful thing.
Chicken Involtini with Feta and Asparagus.
These little bundles have asparagus and Feta tucked away in them.
Ingredients
- 8 boneless and skinless chicken thighs
- 1 bunch asparagus 350 gr
- 100 gr feta cheese sliced
- 2 tbsp olive oil
- 1 medium Vidalia onion
- 1 clove garlic
- 1/4 cup all purpose flour
- 2 tbsp Italian seasoning divided in two
- 1 cup white wine
- 1 cup water
- salt and pepper to taste
- 1 tbsp chopped parsley garnish
- 2 tbsp crumbled feta garnish
Instructions
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Wash, dry and snap your asparagus to remove the tough ends.
Slice the feta into long chunks.
Dice the onions.
Heat a large pan that has a lid, place 2 tbsp of olive oil.
Place the diced onions and garlic clove into the pan. Soften for one minute and remove the garlic.
Place each involtini into the hot pan and cook for one minute on each side.
Pour one cup of the wine into the pan and let it bubble.
Put the left over sliced asparagus into the pan.
Season with salt, pepper and the other tbsp of Italian seasoning.
Pour in the cup of liquid.
Reduce heat to medium/low.
Cover the pan and cook for 35 minutes. Check the pan to ensure that the sauce is thickening and stir to allow slow cooking and so that the pan doesn't burn.
Let it sit covered for 5 minutes to rest.
Garnish with the parsley and crumbled feta.
Serve on a platter.
Salad, rice, couscous or pasta make a nice side for this dish.
Recipe Notes
You may substitute vegetable or chicken broth for the liquid.
That sure looks good.
Thank you!