Involtini di Pollo alla Siciliana con Uvetta e Pinoli (Sicilian Chicken Rolls with Raisins and Pine Nuts)
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Ingredients
- 4 skinless chicken breast fillets
- 60 g fresh breadcrumbs
- 30 g sultanas
- 30 g pine nuts
- 1 lemon, zested
- 400 g passata
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 377 kcal
- Protein
- 42.7 g
- Carbohydrate
- 18.3 g
- of which sugars
- 10.4 g
- Fat
- 14.2 g
- of which saturates
- 2 g
- Fibre
- 3.6 g
- Salt
- 0.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Butterfly each chicken breast and flatten between sheets of cling film.
- 2
Mix the breadcrumbs, sultanas, pine nuts and lemon zest with 1 tablespoon of the olive oil, then spread over each piece of chicken and roll up tightly, securing with cocktail sticks.
- 3
Heat the remaining olive oil in a large pan and brown the rolls all over for 5 minutes.
- 4
Add the passata, cover and simmer for 18-20 minutes, turning once, until the chicken is cooked through with no pink remaining.
- 5
Remove the cocktail sticks, slice and serve with the sauce.
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