Grilled Chicken and Prosciutto Involtini are a flavorful, elegant chicken recipe that comes together in a neat little bundle. Thin chicken cutlets are filled with salty prosciutto, tangy sun dried tomatoes, and smoky, creamy mozzarella, then grilled until juicy and lightly browned. A fresh lemon parsley topping adds brightness at the end, while a simple arugula and tomato salad makes the perfect peppery side. This grilled chicken involtini recipe is ideal for summer dinners, relaxed weekend meals, or busy weeknights when you want something special without spending hours in the kitchen.
Inspired by Giada’s Delicious Recipes
This version of grilled chicken involtini is inspired by Giada De Laurentiis’ original recipe, with a few adjustments for extra flavor. Smoked mozzarella works beautifully with the bold taste of sun dried tomatoes and the savory saltiness of prosciutto. If you prefer, you can use Black Forest ham and provolone for a similar flavor profile.
A simple seasoning blend of dried Italian herbs, garlic powder, kosher salt, black pepper, and crushed red pepper seasons the chicken from the inside out. The result is balanced, savory, slightly smoky, and bright. Best of all, the recipe is quick enough for warm-weather weeknight cooking but impressive enough to serve to guests.
What Is Involtini?
Involtini is an Italian word that means “little rolled bundles.” The wrapper can be thinly pounded meat or vegetables, and the filling can be simple or creative as long as the bundle can be rolled and secured. You may also hear the term rollatini, which is commonly used in Italian American cooking for a similar style of stuffed and rolled food.
In this recipe, chicken cutlets are pounded thin, layered with prosciutto, sun dried tomatoes, and smoked mozzarella, then rolled and grilled. The filling stays tucked inside while the chicken cooks, creating tender, juicy pieces with plenty of flavor in every bite.
Preparing the Chicken Cutlets
Start with chicken breast cutlets. If cutlets are not available, use regular boneless, skinless chicken breasts and carefully slice them lengthwise into thinner pieces. Place one piece of chicken inside a gallon-size zip-top bag and pound it evenly until it is about 1/4 inch thick. If your meat tenderizer has two sides, use the flat side for the best texture.
Remove the flattened chicken and repeat with the remaining pieces. Once all the chicken has been pounded thin, cut each piece in half so the bundles are easier to roll and grill.
In a small bowl, combine kosher salt, dried basil, dried oregano, garlic powder, black pepper, and crushed red pepper. Mix well.
Sprinkle the seasoning mixture over the inside of each pounded chicken cutlet.
Depending on how thin the prosciutto is sliced, use 1 to 2 slices per piece of chicken. Add about 1 tablespoon of julienned sun dried tomatoes in oil, then top with a slice of smoked mozzarella.
Carefully roll each chicken piece tightly and secure it with a toothpick or small skewer.
Continue until all chicken pieces are stuffed and rolled.
Finish by sprinkling the outside of the stuffed chicken bundles with a small pinch of kosher salt.
How to Prepare the Grill
Preheat the grill to about 400ºF. For a gas grill, a copper grilling mat can help catch any melted cheese and make cleanup easier. If you do not use a mat, lightly spray the chicken bundles with oil to help prevent sticking.
For a charcoal grill, allow the coals to burn until they reach medium heat, usually about 20 minutes, or until the briquets are mostly gray.
If you prefer to cook indoors, use an indoor grill pan or a large skillet. Spray the pan lightly with oil before cooking so the chicken releases more easily.
Grilling Time
Place the chicken bundles on the grill with the side opposite the toothpick facing down first. Cook for about 3 minutes, then turn the bundles every 3 minutes or so. This helps the chicken brown evenly while keeping the filling secure inside.
Total grilling time is usually 15 to 20 minutes. If your grill is very hot, move the chicken to the indirect heat side so it can cook more gently and evenly. Grill the chicken involtini until the internal temperature reaches 160ºF.
Transfer the grilled chicken to a platter and loosely cover it with aluminum foil. Let it rest for 5 to 10 minutes before serving. The resting time allows the juices to settle and the temperature to continue rising to the proper doneness.
Salad Preparation and Serving
For the salad, place pre-washed arugula in a medium bowl. Add chopped fresh tomatoes and shredded Parmesan cheese, if using. Toss with White Balsamic Honey Mustard Vinaigrette or your favorite balsamic dressing, then arrange the salad on a serving platter.
In a small bowl, combine chopped flat leaf parsley, minced fresh garlic, lemon juice, olive oil, salt, and pepper. Mix well and set aside.
Remove the toothpicks or skewers from the grilled chicken. Arrange the chicken involtini over or alongside the arugula and tomato salad, then spoon the lemon parsley mixture over the top.
Serve the chicken whole or sliced. This grilled chicken and prosciutto involtini is delicious with the salad, but it also pairs well with simple vegetables, roasted potatoes, or a light pasta side.
You should have enough filling ingredients to stretch the recipe for a fourth cutlet.
Smoked provolone, smoked gruyere, and regular mozzarella are good substitutes.
Thinly sliced Black Forest ham or smoked ham can be used instead of prosciutto.
Yes. Spray an oven-safe dish with olive oil and arrange the chicken pieces inside. Bake at 375ºF, covered for 10 minutes, then uncovered for another 10 minutes. The chicken will not brown as deeply as it does on the grill.
Yes. Cook the bundles on a grill pan or in a large skillet, turning every 3 minutes or so to help them cook and brown evenly.
If you tried this grilled chicken involtini recipe, share your experience in the comments and leave a rating to help other readers.
All content and photographs ©Claudia’s Table and claudiastable.com
Grilled Chicken and Prosciutto Involtini
Ana Coronado
June 18, 2022
Equipment
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Outdoor gas grill, charcoal grill, grill pan, or large skillet
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Copper grilling mat, optional
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Toothpicks or small skewers
Ingredients
Chicken Involtini
- 1 lb chicken cutlets pounded to 1/4 inch thick and cut in half
- 1 3 oz package prosciutto thinly sliced
- 1/2 jar sun dried tomatoes in oil 8 oz jar, julienned
- 1 ball fresh smoked mozzarella sliced
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 1 tsp dried basil crushed
- 1 tsp dried oregano crushed
Parsley Lemon Topping
- 1 cup flat leaf parsley chopped
- 1-2 cloves fresh garlic minced
- 1/2 lemon juice
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
Simple Arugula and Tomato Salad
- 1 5 oz container arugula pre-washed
- 1 cup fresh tomatoes chopped
- 1 tbsp shredded Parmesan cheese
- 1/4 cup White Balsamic Honey Mustard Dressing or your favorite balsamic dressing
Instructions
Chicken Involtini
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In a small bowl, combine kosher salt, dried basil, dried oregano, garlic powder, black pepper, and crushed red pepper. Mix well.
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Sprinkle the seasoning mixture over the inside of each pounded chicken cutlet.
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Layer each piece of chicken with 1 to 2 slices of prosciutto, about 1 tablespoon of julienned sun dried tomatoes, and a slice of smoked mozzarella.
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Roll each chicken piece tightly and secure it with a toothpick or small skewer.
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Sprinkle the outside of the stuffed chicken pieces with a small pinch of kosher salt.
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Preheat the grill to about 400ºF. For a charcoal grill, cook once the coals have reached medium heat and are mostly gray. For indoor cooking, lightly oil a grill pan or large skillet.
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Place the chicken bundles on the grill with the side opposite the toothpick facing down first. Cook for about 3 minutes, then turn every 3 minutes so the chicken browns evenly.
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If the grill is very hot, move the chicken to indirect heat so it cooks more evenly.
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Grill until the internal temperature reaches 160ºF, about 15 to 20 minutes total.
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Remove the chicken from the grill, place it on a platter, cover loosely with foil, and rest for 5 to 10 minutes.
Parsley Lemon Topping
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In a small bowl, combine chopped parsley, minced garlic, lemon juice, olive oil, salt, and pepper. Mix well.
Simple Arugula and Tomato Salad
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Place the arugula in a medium bowl. Add tomatoes and Parmesan cheese, then toss with White Balsamic Honey Mustard Dressing or your favorite balsamic dressing.
Assembly
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Arrange the arugula and tomato salad on a platter. Remove the toothpicks from the chicken involtini, place the chicken on or beside the salad, and spoon the lemon parsley topping over the chicken before serving.
Notes
Nutrition
Calories: 257kcal
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com