Easy, simple, and taking around 45 minutes to make, this Giada Grilled Chicken Involtini is prepared using chicken breast cutlets, prosciutto di Parma, provolone cheese, sun-dried tomatoes, and fresh parsley. This savory Giada Grilled Chicken Involtini recipe is perfect for dinner and can serve up to 4 people.

Giada Grilled Chicken Involtini Ingredients

For the Sauce:

• ¼ cup chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon zest (from ½ lemon)
• ⅓ cup extra-virgin olive oil
• ¼ teaspoon kosher salt

For the Involtini:

• ¼ teaspoon dried oregano
• ¾ teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
• 8 chicken breast cutlets
• 8 thin slices prosciutto di Parma
• 8 slices provolone picante cheese
• 8 oil-packed sun-dried tomatoes
• 1 tablespoon extra-virgin olive oil

How To Make Giada Grilled Chicken Involtini

1. Preheat the Grill: Start by preheating your grill to medium-high heat. Once it’s hot, move the coals to one side to create an area for indirect cooking later.
2. Make the Sauce: In a small bowl, mix together the chopped parsley, grated lemon zest, olive oil, and kosher salt. Stir well and set the sauce aside for later use.
3. Season the Chicken: In another small bowl, combine the dried oregano, kosher salt, and crushed red pepper flakes. Lay each chicken cutlet flat on your work surface and season evenly on both sides with the spice mixture.
4. Assemble the Involtini: Place a slice of prosciutto on top of each seasoned chicken cutlet, followed by a slice of provolone cheese folded in half. Place one oil-packed sun-dried tomato in the center. Roll the chicken tightly around the fillings, securing each roll with two parallel skewers to make flipping easier on the grill.
5. Drizzle with Olive Oil: Lightly drizzle the prepared chicken rolls with extra-virgin olive oil, making sure each roll is evenly coated before placing them on the grill.
6. Grill the Involtini: Place the skewered chicken rolls directly over the hot coals and grill them for about 10 minutes, flipping occasionally, until both sides are golden brown. Move the skewers to the cooler side of the grill, cover, and continue cooking with indirect heat for another 10 minutes, flipping once.
7. Rest and Serve: Once the chicken is fully cooked, remove the skewers and let the rolls rest for about 5 minutes. Slice the involtini and drizzle generously with the sauce before serving.

Recipe Tips

• Use a meat thermometer: Make sure the internal temperature of the chicken reaches 165°F to ensure it’s cooked through without overcooking and drying out the meat.
• Soak the skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning on the grill.
• Pound the chicken cutlets: If the cutlets are uneven in thickness, lightly pound them with a meat mallet to ensure even cooking and prevent one side from overcooking.
• Let the cheese melt fully: Allow the provolone to melt slightly before rolling the chicken, as this helps it bind better to the other ingredients inside.

Recipe FAQs and Variations

Check out More Giada Chicken Recipes:

• Giada Chicken Milanese
• Giada De Laurentiis Chicken Cacciatore
• Giada De Laurentiis Amalfi Lemon Chicken Recipe