These might sound complicated but are actually very simple to make. There are a few steps involved but certainly nothing that’s too much effort. If you're making this for a special occasion the chicken and sauce can be prepped in advance so all you need to do is throw them together in a pan when you're ready to eat.
Ingredients
60g sun-dried tomato pesto
70g grated fresh mozzarella
3 garlic cloves, minced
3 sprigs fresh flat-leaf parsley, finely chopped
2 large eggs
70g breadcrumbs
15 chicken tenderloins
30 fresh baby spinach leaves
Toothpicks to hold chicken
300g boiled baby new potatoes (optional side)
Sauce
15g sun-dried tomato pesto
50g dry white wine
1 garlic clove, minced
75g of chopped onion
50g olive oil
700g tomato passata
Salt and pepper to taste
Method
Chicken
Add eggs, salt, pepper, ¾ or the parsley, breadcrumbs and 60g of the sun-dried tomato pesto and mix until combined.
Using a rolling pin, pound chicken tenderloins to tenderise and flatten. Distribute breadcrumb mixture evenly over tenderloins, then top each tenderloin with two spinach leaves and a sprinkle of reserved mozzarella.
Roll tenderloins up to enclose filling and secure ends with toothpicks. Arrange the chicken involtini in a large pan with lid and set aside.
Sauce
Place garlic, oil and onion into a pan on a medium heat and sauté for 5 minutes until soft. Add tomato passata, white wine and the remaining reserved sun-dried tomato pesto and simmer for 5 minutes. Pour the sauce into and over the chicken involtini and then simmer on a low-medium heat for 20-25 minutes until the chicken is cooked. Serve immediately with fresh parsley and baby new potatoes.
Gary Townsend is the head chef at One Devonsire Gardens, Glasgow
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