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Chicken involtini with currants, caramelised onion and balsamic

Chicken involtini with currants, caramelised onion and balsamic

Total Time
40 min
10 min
20 min


Olive oil

2 tsp

Red onion

1 medium, thinly sliced


2 clove(s), crushed

Balsamic vinegar

1 tbs

Fresh flat-leaf parsley

2 tbs, chopped

Pine nuts

1 tbs, lightly toasted

Dried breadcrumbs

¾ cup(s), (55g) made from day-old sourdough bread

Skinless chicken breast

500 g, (2x250g fillets) halved horizontally

Salt reduced chicken stock

cup(s), (160ml)


2 tbs


  1. Heat half the oil in a large non-stick frying pan over medium-low heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and 1 teaspoon vinegar and cook, stirring, for 5 minutes or until onion has caramelised. Transfer to a bowl and set aside to cool for 10 minutes.
  2. Add parsley, pine nuts and breadcrumbs to onion mixture and stir to combine.
  3. Working with 1 piece at a time, place chicken between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, pound until 3mm thick. Top each chicken piece with one-quarter of the onion mixture. Roll up chicken from 1 short end to enclose. Tie involtini with kitchen string at 3cm intervals to secure.
  4. Heat remaining oil in same cleaned pan over high heat. Cook involtini, turning, for 7–8 minutes or until cooked through. Transfer to a plate. Add stock, currants and remaining vinegar to same pan and simmer until reduced by half. Return chicken to pan and cook for 1–2 minutes or until heated through. Serve.


SERVING SUGGESTION: Steamed broccolini and sugar snap peas. • Add it: ⅔ cup (115g) instant polenta (made following packet instructions) to serve. • Swap it: Chicken for 4 x 125g lean veal leg steaks (fat trimmed).