Chicken involtini filled with zucchini, spinach and ricotta, wrapped in prosciutto. An elegant, deeply flavorful main course ideal for date night, weekend dinners or special occasions.
These prosciutto-wrapped chicken involtini are straightforward to prepare. There are several steps, but none are difficult, and you can assemble them ahead of time so they only require finishing in the pan when you’re ready to eat.
What Are Involtini?
Involtini are small parcels of food: a wrapper encasing a flavorful filling. They can be very simple—cheese wrapped in prosciutto—or more elaborate like eggplant roll-ups. These chicken involtini combine thin chicken, grilled zucchini and a creamy spinach-ricotta filling for one of my favorite versions.
They’re perfect for a slightly fancier weekend meal when you want something romantic to enjoy with a bottle of wine. The filling is a simple mix of cooked spinach, ricotta and Parmesan, seasoned with onion, garlic and a touch of nutmeg. Each roll is layered with grilled zucchini, rolled up in thin chicken and then wrapped in prosciutto before being browned and finished in a splash of red wine and garlic for extra depth.
I usually serve the involtini with creamy mashed potatoes and a vegetable side—roasted fennel, green beans or a crisp salad all work well.
How To Make Prosciutto Chicken Involtini With Spinach & Ricotta – Step By Step
Start by slicing the zucchini (courgette) into the thinnest strips you can manage—perfection isn’t necessary. Toss the strips with a little olive oil and grill them on a hot griddle pan until tender and lightly charred on both sides. Set aside to cool.
Finely chop the onion and sauté it in a little olive oil until soft and translucent. Add the spinach and a chopped garlic clove, cooking until the spinach wilts. Remove from the heat and let cool.
When the spinach has cooled, chop it roughly and combine in a bowl with ricotta, grated Parmesan, a pinch of nutmeg and salt and pepper. Mix until smooth and well blended.
To assemble the involtini, lay each thin chicken cutlet on a clean surface (if needed, flatten thicker pieces to about 1/4 inch with a rolling pin, using parchment or cling film to protect the meat). Place one or two grilled zucchini strips across each piece of chicken, then spoon a heaped tablespoon of the spinach and ricotta mixture slightly above the center. Roll the chicken over the filling to enclose it.
Place each rolled chicken at the edge of a slice of prosciutto and roll the prosciutto around the chicken to secure it.
Add a little olive oil to a large pan and brown the prosciutto-wrapped rolls on all sides. Once nicely browned, add the red wine and a whole garlic clove, then simmer the involtini for about 15 minutes until cooked through. If the wine reduces too much during cooking, add a few tablespoons of water to maintain some sauce.
Serve the involtini with creamy mashed potatoes and a vegetable side—roasted fennel, green beans or a simple salad complement the dish nicely.
More Stuffed Chicken Ideas
- Replace ricotta with cream cheese and add extra Parmesan for a richer, tangier filling.
- Swap spinach for finely chopped cooked mushrooms and stir in grated smoked cheese.
- Use chopped mozzarella with sundried tomatoes and olives for an Italian twist.
- Spread homemade pesto and add mozzarella for a bright herby option.
- Use half the spinach and add chopped jarred artichokes for more texture.
- Grilled asparagus and mozzarella work beautifully in spring.
If you try this recipe, please rate it and leave a comment to let me know how it went—I love hearing from readers.
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Prosciutto Chicken Involtini with Spinach and Ricotta
By Emily
Ingredients
- 8 thinly sliced chicken breast cutlets (about 1/4 inch thick)
- 2 zucchini/courgettes
- 8-10 large slices of prosciutto crudo
- 8.8 oz (250g) raw spinach
- 7 oz (200g) ricotta
- 1 tbsp Parmesan, grated
- 1 small white onion
- 1/2 tsp nutmeg, finely grated
- 1/2 cup (100ml) red wine
- 2 garlic cloves
- 2 tbsp olive oil
- Salt and pepper to season
Instructions
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Slice the zucchini as thinly as possible, toss with a little olive oil and grill until soft and slightly charred. Set aside to cool.
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Finely chop the onion and sauté in olive oil until soft and translucent. Add the spinach and one chopped garlic clove and cook until the spinach wilts. Remove from heat and cool.
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Chop the cooled spinach roughly and mix with ricotta, Parmesan, nutmeg and a pinch of salt and pepper.
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Lay the chicken cutlets on a work surface; if necessary, bash to about 1/4 inch thickness using parchment or cling film and a rolling pin.
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Place grilled zucchini over each chicken piece, spoon a heaped tablespoon of the spinach-ricotta mixture slightly above the center, and roll the chicken and zucchini over the filling.
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Wrap each roll with a slice of prosciutto so it stays secure.
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Heat a little olive oil in a large pan and brown the involtini on all sides. Add the red wine and a whole garlic clove, then simmer for 15 minutes until cooked through. If the wine reduces too quickly, add a few tablespoons of water as needed.
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Serve with creamy mashed potatoes and a vegetable side such as roasted fennel, green beans or a simple salad.
Notes
- This recipe was developed using metric measurements; imperial measurements are approximate.
- If you can’t find pre-sliced cutlets, halve two chicken breasts and flatten each half between parchment or cling film to create 8 thin slices.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless otherwise specified.
- When using canned or jarred tomatoes, choose a high-quality brand for best flavor.
- Vegetable sizes are medium unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be considered an approximation.
Nutrition
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Carbohydrates: 11g
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Protein: 83g
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Fat: 29g
Nutrition information is automatically calculated and should be used as an approximation.