Mediterranean chicken and sage involtini

Mediterranean chicken and sage involtini with lean chicken breast, sun-dried tomatoes and sage. A traditional Italian dinner full of the flavours of classic Mediterranean cooking.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 340 kcal per serving
• Protein: 40 g
• Fat: 16 g
• Carbs: 8 g

Ingredients

• 350g chicken breast
• 50 g sun-dried tomatoes (in olive oil, no seed oils)
• 1 bunch of sage
• 2 tbsp olive oil
• 1 lemon

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Slice the chicken breast horizontally into thin escalopes and flatten them under cling film with the base of a pan.
2. Drain the sun-dried tomatoes of their oil, chop them finely and spread the paste over the escalopes.
3. Lay two sage leaves on each one, roll the meat up tightly and secure it with a cocktail stick.
4. Heat the olive oil in a frying pan and fry the rolls all over for about 10 min until crisp and cooked through.
5. Take the involtini out of the pan, deglaze the pan juices with the lemon juice and pour the sauce over the meat.

Good to know

Involtini are small rolled-up escalopes that keep all the flavour locked inside. The fresh sage gives the lean meat a wonderful depth.

Swaps

Chicken breast → veal escalope (for a truly authentic Italian saltimbocca experience; needs only a few minutes' frying).

Cooking tips

Always push the cocktail stick crossways through the seam of the roll so it doesn't open when you turn it quickly in the hot pan.

Storage

The next day, the involtini also taste fantastic thinly sliced as a cold snack on a Mediterranean salad.

Allergens

Completely gluten-free, lactose-free and nut-free.

Dairy-free recipes