Chicken Involtini with Zucchini and Carrots are a second course I made a few nights ago for supper, a light and yet tasty recipe.
If you prefer a less light recipe, you can add a dice of cheese in the middle, together with vegetables, but I guarantee they’re tasty even with no cheese.
My husband doesn’t like vegetable side dishes, but for turnit tops or eggplants… so Ithought out this way to make him appreciate them… I put them inside chicken, and cut them very thinly and sesoned with oil, salt and pepper… He appreciated indeed, also thanks to colors and the way I served it.
Ah, by the way, I’ll leave for a week, so I won’t be able to answer to your messages , but I’ll post a new recipe on Monday, anyway 😉
Kisses, have a great weekend!
Preparation Time: buy isotretinoin online 15 min.
Cooking Time: 15 min.
Total Time: 30 min.
Wash and clean zucchini, wash, clean and pelle carrots. Cut both into thin slices.
Bring a pot of salted water to a point of boil, and blanch vegetables for a couple of minutes, then drain them.
Season chicken slices with salt and pepper, and place vegetables over them.
Roll them up, and seal with 2 toothpicks.
Place involtini on a non-sticky pan slightly greased with some oil, and cook for a few minutes.
Turn involtini upside-down, add wine and let simmer till reduced.
Serve hot. You can accompany involtini with blanched zucchini and carrots cut into julienne stripes (I actually used a new kitchen gadget I was given to) and seasone with oil, salt and pepper.
And here you can see the inside… Nice, isn’t it? 😉
Nessuna ricetta simile a Chicken Involtini with Zucchini and Carrots.All Recipes, recipe by Flavia Imperatore
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