Chicken Involtini

Step 1

Preheat oven to 375°F (190°C).

Step 2

Place each chicken breast between plastic wrap and pound to 0.25-inch thickness using a meat mallet.

Step 3

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add spinach and 1 minced garlic clove, sauté until wilted, about 2 minutes. Transfer to a paper towel to cool and drain excess moisture.

Step 4

In a bowl, combine ricotta, cooled spinach, pine nuts, Pecorino Romano, remaining garlic, salt, and pepper. Mix until well combined.

Step 5

Lay each pounded chicken breast flat. Divide filling evenly among the four breasts, spreading it across the center, leaving a 1-inch border. Roll tightly from one short end, tucking in sides, and secure with toothpicks if needed.

Step 6

Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear rolled chicken on all sides until golden, about 2 minutes per side. Remove and set aside.

Step 7

In the same skillet, add sliced garlic and red pepper flakes, cook for 30 seconds until fragrant. Add crushed tomatoes and salt, stir to combine.

Step 8

Return chicken rolls to the skillet, nestling them into the sauce. Transfer to oven and bake, covered, for 20 minutes until chicken is cooked through (165°F internal temperature).

Step 9

Remove from oven, top with fresh basil leaves, and serve immediately over pasta or with crusty bread.