Chicken involtini with bocconcini
Involtini are stuffed and rolled bundles of deliciousness that, when paired with bocconcini are just bursting with flavour.
Skinless chicken thigh
4 medium, (4x125g), fat trimmed
40 g, (4 baby), halved
1 cup(s), (250ml)
Beans, broad, raw
100 g, (150g), peeled
- Flatten chicken on a board with a meat mallet to even thickness. Place basil and bocconcini in the centre of each piece, then roll up and tie with kitchen string.
- Heat oil in a non-stick frying pan over medium heat. Cook chicken for 10 minutes or until browned all over. Add stock to pan and bring to the boil. Cover, reduce heat and simmer for 30 minutes or until chicken is cooked through.
- Meanwhile, bring a large saucepan of water to the boil. Add broccolini and cook for 2 minutes. Add broad beans and cook for a further 1–2 minutes or until tender. Drain. Serve chicken involtini with broccolini and broad beans.
SERVING SUGGESTION: Enjoy with steamed or boiled short-grain brown rice.