Chicken Involtini has been a favourite in our house for a long time. I have made them with a few different fillings but sometimes the most simple ones work best so today I am simply using some fresh Basil leaves and some finely grated apple smoked cheddar.
3x Large Boneless Chicken Breasts
1x Bunch of fresh Basil
50 grams Apple Smoked Cheddar, Finely Grated
3 slices of Prosciutto
Place each Chicken breast between a sheet of baking paper and use a rolling pin to flatten it out. The baking paper will avoid the chicken sticking to your cutting board and help hold it together. The chicken should be an even thickness and roughly doubled in size when you are finished.
Remove the chicken from the baking paper and place them on a chopping board. Square up the edges of your chicken so that it is in a rough rectangular shape – this will make it easier to roll.
Add the fresh Basil leaves and grated cheddar over the surface of the chicken then roll them up as tightly as possible.
Finally, wrap a slice of Prosciutto around each chicken breast to hold them all together.
I made these Involtini in my THUROS Tabletop Smoker, set to a temperature of around 130C. If you are cooking these on a regular grill, you will want to use the indirect method at the same temperature. I added some Cherry wood chips to the smoker from Smokewood Shack as they give the Prosciutto a great colour and I love the flavour of fruit woods with Chicken.
Smoke the chicken until it reaches an internal temperature of 75C. In the THUROS, it took around an hour to hit this internal temperature.
I served these with a Risotto al Verde but you could also try a pasta dish with them. You can change up the fillings to suit your taste. I’ve made them with Spinach and Blue Cheese before and they were just as awesome!
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