Chicken Involtini with Prosciutto and Basil Recipe

If you’re searching for a dish that’s both elegant and surprisingly simple to make, you’ve got to try this Chicken Involtini with Prosciutto and Basil Recipe. I absolutely love how this recipe takes everyday chicken breasts and turns them into tender, flavor-packed little rolls that will wow anyone you serve them to. Whether it’s a weeknight dinner or a special occasion, this dish delivers that perfect combo of juicy chicken, salty prosciutto, melty provolone, and fresh basil—trust me, your whole kitchen will smell like a cozy Italian trattoria!

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Ingredients You’ll Need

When you bring together chicken, prosciutto, and basil, you’re tapping into a classic Italian combo that just works so well. The key is freshness and quality—especially for the prosciutto and tomato sauce—to make sure every bite sings.

• Chicken breasts: Look for uniformly sized boneless, skinless breasts; removing tenders makes rolling easier.
• Kosher salt: Essential for both the brine and seasoning—it helps keep the chicken juicy and flavors balanced.
• White sugar: A touch in the brine balances saltiness for tenderness and subtle sweetness.
• Granulated garlic: Adds a gentle garlicky kick without overpowering.
• Freshly ground black pepper: Freshly cracked means better flavor; it’s a little punch that brightens the chicken.
• Prosciutto: Thin slices are best—rich and salty to complement the mild chicken.
• Provolone cheese: Mild and melts beautifully; halving slices helps fit inside the rolls.
• Fresh basil leaves: Brighten the filling and garnish – fresh is key!
• Good-quality tomato sauce: Use your favorite store-bought or homemade to serve as the flavorful base.
• Butcher twine: Keeps your rolls tight and uniform during grilling.

Variations

I love making this Chicken Involtini with Prosciutto and Basil Recipe my own by swapping in different cheeses or herbs depending on what’s in my fridge. Feel free to play with it and find your favorite twist!

• Cheese Swap: I’ve had great results swapping provolone for fresh mozzarella for a creamier, gooey filling.
• Herb Twist: Sometimes I mix basil with fresh oregano or thyme for slightly different flavor profiles.
• Cooking Method: If you don’t have a grill, baking these in the oven on a rack at 400°F works well, just watch the timing closely.
• Spice It Up: Add a pinch of red pepper flakes to the filling for a little kick—my family loves this little surprise!

How to Make Chicken Involtini with Prosciutto and Basil Recipe

Step 1: Brine the Chicken for Moisture and Flavor

Start by whisking kosher salt and sugar into cold water to make a brine. This little soak is my secret weapon for juicy chicken breasts, especially since skinless can sometimes dry out. Pop the chicken breasts in the brine and refrigerate for 30 to 60 minutes—don’t overdo it or the texture gets off. I usually aim for 45 minutes, and it’s made such a difference for me!

Step 2: Pound and Season the Chicken Evenly

After brining, pat the chicken dry with paper towels. Then, placing each breast inside a large Ziploc bag, I gently pound them to about 1/4 inch thickness. This helps them cook evenly and roll without breaking. Season both sides with kosher salt, granulated garlic, and freshly ground pepper. You want a nice even layer so every bite has flavor.

Step 3: Layer the Filling and Roll Tight

With the chicken laid smooth side down, place a slice of prosciutto, two half slices of provolone, and two basil leaves on top of each breast. Then roll them up tightly from one end to the other. Use two pieces of butcher twine to tie each roll securely—this is key, so they cook nicely on the grill without unraveling.

Step 4: Grill to Perfection

Preheat your grill well: light the coals, wait till the gray ash coats them, then spread evenly. Grill over medium heat with the lid closed as much as possible, turning a quarter turn every 3 minutes for about 12 minutes. You want the chicken to get beautiful char marks without drying out. Let the rolls rest for 5 minutes after pulling them off the heat—this step makes slicing so much easier!

Step 5: Warm the Sauce and Serve

While your chicken relaxes, gently heat your tomato sauce until warmed through. Remove the butcher twine, slice the involtini into rounds, and serve them nestled on a pool of sauce. Garnish with torn basil for that fresh finish. I promise, there’s nothing like sipping sauce and biting into those melty, savory rolls!

How to Serve Chicken Involtini with Prosciutto and Basil Recipe

Garnishes

I like topping the chicken slices with freshly torn basil leaves for a pop of color and fresh aroma—it’s simple but makes the plate look gorgeous and inviting. A light drizzle of good olive oil or a sprinkle of grated Parmesan cheese also works wonders for that extra punch.

Side Dishes

My favorite side dishes with this Chicken Involtini are creamy polenta or garlic mashed potatoes—they soak up the tomato sauce deliciously. A crisp green salad or roasted asparagus rounds out the meal perfectly so you get a balance of textures and flavors.

Creative Ways to Present

When guests come over, I sometimes arrange the sliced involtini standing upright on a platter over a tomato sauce “bed” and garnish with little basil sprigs, plus some toasted baguette slices to mop up sauce—everyone feels like it’s a special occasion, even if it’s a cozy Sunday dinner!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and find they stay moist and tasty for up to 3 days. Just add a bit of sauce before reheating to keep everything saucy and fresh.

Freezing

If I want to meal prep, I freeze the assembled but ungrilled involtini wrapped tightly in plastic wrap and then foil. They freeze beautifully, and I just thaw overnight and then grill or bake fresh when ready to eat.

Reheating

For reheating, I prefer warming in a 350°F oven covered with foil to keep the chicken tender. Avoid microwaving if you can to prevent dryness. A quick reheat in a skillet with a splash of sauce also works great to revive that fresh-made taste.

FAQs

Final Thoughts

This Chicken Involtini with Prosciutto and Basil Recipe holds a special place in my heart because it feels like a little delicious celebration every time I make it. I love how it pulls together simple ingredients into something that looks and tastes impressive without endless effort. If you give it a try, I’m pretty confident you’ll find yourself reaching for it again and again when you want a comforting yet elegant meal. Go ahead, roll it up and savor those beautiful flavors—you won’t regret it!

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