Chicken Involtini
(Pollo Involtini)
Ingredients:
Four 6-8 ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
4 ounces mozzarella cheese, diced
2 tablespoons minced fresh oregano
4 garlic cloves, minced
1/2 teaspoon finely grated lemon zest
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons extra-virgin olive oil plus more for brushing
Kosher salt
Freshly ground black pepper
2 tablespoons fresh lemon juice
Lemon wedges
Directions:
Line a baking sheet with waxed paper.
Brush with olive oil.
Arrange chicken breasts in a single layer on prepared sheet and brush all over with olive oil.
Season with salt and pepper.
Sprinkle chicken with mozzarella, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges.
Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll.
Tie with kitchen twine at 1" intervals to secure.
Repeat with remaining chicken breasts.
Preheat oven to 450°F.
Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat.
Add chicken involtini and cook until brown on all sides, about 10 minutes.
Transfer chicken involtini to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of rolls registers 160°F, 5-7 minutes.
Add wine, broth, and lemon juice to skillet.
Bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes.
Cut strings from roulades and place on plates.
Spoon pan juices over.
Serve lemon wedges alongside for squeezing over. Serves 4.