Chicken Involtini

Name: Chicken Involtini
Ingredients: 1 kg (6-8) half chicken breasts, skinned; 2 clove garlic, crushed; 1 tbsp chopped parsley; 1/2 None lemon, grated rind of; None None freshly ground black pepper; 60 g thin slices provolone cheese; 6 None thyme sprigs; 1 tbsp olive oil; 125 ml dry sherry

9 ingredients

4 steps

Ingredients

1 kg (6-8) half chicken breasts, skinned
2 clove garlic, crushed
1 tbsp chopped parsley
1/2 None lemon, grated rind of
None None freshly ground black pepper
60 g thin slices provolone cheese
6 None thyme sprigs
1 tbsp olive oil
125 ml dry sherry

Directions

1

Preheat oven to 180°C./ 160°C. fan. Gas mark 4. Cut a slit in 1 side of each half chicken breast and open butterfly-style. Cover with cling wrap. Using a rolling pin, pat chicken gently flesh, until thin.
2

In a small bowl, combine garlic, sage, parsley, lemon rind and pepper. Cut each provolone slice into thirds. Place a piece on each chicken breast and spoon over garlic mixture. Starting with a long edge, roll tightly. top with a spring of thyme and tie with string.
3

Heat oil in a flame proof baking dish. Cook chicken until browned all over. Add sherry and transfer to a baking dish. Bake for 15 minutes, until juices run clear when pierced with a skewer.
4

Cover chicken with foil and rest for 5 minutes. Cut involtini into thick slices and serve topped with seasoned cooking juices.