Chicken Involtini with Pesto and Mozzarella
Flattened chicken breasts rolled around pesto, mozzarella and prosciutto, then baked in a simple tomato sauce.
Made with Basic tomato sauce and Basil pesto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £2.63 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Cut each chicken breast in half horizontally without cutting through, open like a book and flatten to 1 cm between sheets of baking paper with a rolling pin.
- 2
Season the chicken. Spread each with 1 tbsp of your ready made basil pesto (see the base recipe). Lay 2 slices of prosciutto and a few slices of mozzarella along one end.
- 3
Roll up tightly and secure with a cocktail stick or tie with string.
- 4
Heat the olive oil in an ovenproof frying pan over a medium high heat. Brown the rolls on all sides for 5 minutes.
5 min - 5
Pour your ready made basic tomato sauce (see the base recipe) around the chicken and bring to a simmer.
- 6
Cover and bake for 25 to 30 minutes until the chicken is white through and reaches 75C. Rest for 5 minutes, remove the sticks and serve with torn basil and steamed green beans.
27 min 30 s
Tips
- Don't overfill. Too much cheese leaks out and the rolls come undone.
- Flatten the chicken evenly so every roll cooks at the same pace.
- The prosciutto is salty. Taste before adding any more salt to the sauce.
Storing and freezing
Cool within 90 minutes and keep covered in the fridge for up to 3 days. Freeze for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I make this ahead?
Yes. Assemble the rolls up to a day ahead and keep them covered in the fridge, then brown and bake as above. Add 5 minutes to the oven time if the rolls are fridge cold.
What can I use instead of prosciutto?
Thin slices of cooked ham work, or leave it out and use a little more mozzarella for a milder dish. Wrap a slice of parma ham around the outside for extra crispness.
More made with basic tomato sauce
Makaronia me Kima (Greek Spaghetti with Spiced Beef Sauce)
EFNFCincinnati Chilli Three Way (Spiced Beef Chilli over Spaghetti)
EFNFPollo alla Pizzaiola (Chicken in Pizza-Style Tomato Sauce)
DFEFNFMerluzzo in Umido (Cod in Tomato and Caper Stew)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.