Chicken Involtini with Raisins

My Chicken Involtini with Raisins are bundles of flavours that will ignite the conversation at any table.  Inovltini are usually small bit sized pieces of food that consist of an outer layer and a stuffing.  Involto in Italian means wrapped.

Involtini or Braciole

Growing up in a Calabrese/Sicilian home, we were a little confused over the proper terminology for a number of things.  I called anything that was wrapped in meat a braciole, but years later when I started to vacation in Sicily, I realized that Involtini was more proper to use.  Braciole usually means a piece of veal that is rolled around a stuffing; I will share my nonna Emilia’s braciole on another post.

I like the variety of food and ingredients that we incorporate into our Italian dishes and the raisins give this dish a fruity flavour without overpowering the chicken.  Normally, I would use toasted pine nuts, but they weren’t in my pantry today and I substituted sunflower seeds which added a crunch to the dish.  I think you will like this one because it is two dishes in one.  You are in meat and pasta heaven.  The chicken is a delicate partner for the orzo and the peas give the orzo a little added bulk and colour.  Usually I add pine nuts to the stuffing, but I used them all to make pesto a few days ago; and so, I used sunflower seeds and I loved them.  Sunflower seeds are one of those superfoods.  A great article on the health benefits: https://www.globalhealingcenter.com/natural-health/health-benefits-of-sunflower-seeds/

I love these little bundles, stuffed and ready for the skillet. 

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Chicken Involtini with raisins

Full of flavour, these little bundles will become a favourite at your table. 

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 3

Author Renata Solski

Ingredients

The Chicken

• 3 chicken breasts
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup raisins soak first in water for 15 minutes
• 1 tbsp sunflower seeds
• 1/4 tsp nutmeg
• salt and pepper
• 1 tbsp Italian Seasoning
• 3 tbsp canola oil

The sauce

• 1 each carrot, onion and celery sofrito
• 1/2 cup white wine
• 1 tbsp flour
• 1/4 cup grated parmesan cheese
• 1/2 cup 2% milk
• 1 tbsp chopped parsley

Orzo with green peas

• 1 cup orzo pasta
• 1 cup green peas

Instructions

The Chicken

1. Cut each chicken breast into two. Salt and pepper both sides.

   Pound with a mallet to thin out the meat.

   Combine the breadcrumbs, egg, raisins, sunflower seeds and nutmeg.

   Place one tablespoon of bread mixture in each breast and roll.

   Secure each roll with toothpicks.  Now you have created involtini. 

   Spread the Italian seasoning on both sides of the Involtini. 

   Put 3 tablespoons of canola oil in the skillet.

   Brown the involtini and remove.

The Sauce

1. Using the same skillet as the chicken add the carrot, onion and celery. Add 1/4 cup cold water.  

   When they are softened, add the wine.

   Make a spot in the middle and put in the flour.  Whisk while adding the wine.

   Add the milk and cheese.

   Now place the chicken on top of the ingredients.

   Cover and cook on medium/low for 30 minutes.

   
   

   
   

The Pasta

1. Cook the pasta according to package instructions.

   When almost done add the frozen peas.  Cook for one minute.

   Remove, strain.

   Add the butter and parmesan cheese.

   
   

The Plating

1. You can put the orzo and peas on the bottom of a large platter.

   Place chicken and sauce on top.

   Bring to the table family style.  

Recipe Notes

Use one chicken breast per person; it yields two involtini.  

Love the view from the top of this dish.

 Inside the little pockets.