Chicken Involtini with Mushroom Sauce


  • 4 chicken breasts
  • 100 g JOSEFA Mushroom pate` Sauce
  • 2 buffalo mozzarella
  • 25 g walnuts, chopped
  • 1 tbsp parsley, chopped
  • 1 small onion, finely chopped
  • 3 cloves garlic, crushed
  • 100 g mushrooms, sliced
  • 2 sprigs thyme
  • 100 ml cream
  • 1 shot brandy or cognac
  • 1 porcini stock cube


  • Bash the chicken breasts between 2 sheets of cling film to flatten out.
  • Spread JOSEFA Mushroom pate over the 4 chicken breasts and sprinkle chicken breasts, sprinkle over the chopped walnuts.
  • Thinly slice the mozzarella and place slices onto the chicken breasts. 
  • Sprinkle over the chopped walnuts.
  • Sprinkle over the chopped parsley and season with black pepper.
  • Roll up the chicken breasts and hold together with toothpicks.
  • Brown the involtini in a pan with some olive oil then place in an oven dish and and continue cooking in the oven for 10 minutes, 200 degrees celcius.
  • Meanwhile, prepare the sauce for the involtini.
  • Fry together the garlic and onion till soft, then add the thyme, mushrooms and fry for one minute.
  • Add the cream, brandy and stock cube and cook for a few minutes to reduce the sauce. 
  • When the involtini are cooked, serve them on a plate with some rice and the mushroom brandy sauce.
Keyword chicken


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