Grilled Chicken Involtini with Prosciutto and Basil

Discover the perfect fusion of Italian elegance and backyard grilling with this Chicken Involtini recipe. Tender chicken breasts are pounded thin, then rolled with premium prosciutto, melty provolone cheese, and aromatic fresh basil before being grilled to juicy perfection. Served on a bed of warm marinara sauce, this impressive dish delivers restaurant-quality results with surprisingly simple preparation. Whether you’re looking to elevate your weeknight dinner rotation or impress guests at your next gathering, this grilled involtini will become your new go-to recipe.

What Is an Involtini? Discovering Italian Roll-Ups

If you’ve never heard of involtini before, you’re not alone. This delightful Italian culinary term refers to small bundles of food where an outer wrapper encloses a flavorful filling. Think of it as Italy’s answer to a roulade or Swiss roll, but typically in savory form. Traditional involtini can feature meat, poultry, seafood, or even vegetables as the exterior, with endless filling possibilities including cheeses, vegetables, cured meats, and herbs.

What makes this chicken involtini special is how the grill imparts a subtle smokiness that perfectly complements the savory prosciutto, creamy provolone, and bright basil flavors. The marinara base adds a rich tomato foundation that ties everything together into a cohesive, memorable dish that feels both sophisticated and comforting at once.

Key Ingredients for Perfect Chicken Involtini

Quality Matters in Simple Recipes

With relatively few ingredients, quality makes a significant difference in this recipe. Look for thin-cut chicken breasts to save time on pounding, thinly sliced prosciutto with good fat marbling, and genuine provolone cheese rather than processed alternatives. Fresh basil leaves should be vibrant green and aromatic. For the marinara, a high-quality store-bought version works perfectly, though you can certainly use homemade if you prefer.

At approximately $20 for the entire dish, this involtini delivers exceptional value considering its restaurant-quality presentation and flavor. The cost-to-impression ratio makes it perfect for special family dinners or entertaining guests without breaking the bank.

Mastering the Technique: Tips for Rolling Success

The key to perfect involtini lies in the preparation technique. Pounding the chicken to an even thickness ensures consistent cooking, while careful rolling and securing with butcher’s twine maintains the beautiful spiral effect. Don’t skip the resting period after grilling – these few minutes allow the juices to redistribute throughout the meat, resulting in a much more tender final dish.

For beginners, it might take a couple of attempts to perfect your rolling technique, but don’t be discouraged. Even slightly imperfect rolls will taste delicious, and with each attempt, you’ll develop more confidence with this versatile cooking method that you can apply to countless other recipes.

Serving Suggestions and Pairings

While this chicken involtini is delicious enough to stand alone, pairing it with complementary sides elevates the meal to a complete dining experience. The recipe suggests roasted red potatoes and vegetables, which provide a hearty accompaniment that balances the protein-forward main dish. Other excellent pairings include:

• A simple arugula salad with lemon vinaigrette
• Garlic bread or focaccia for soaking up extra marinara
• Grilled vegetables tossed with olive oil and herbs
• A light risotto or orzo pasta side dish

For wine enthusiasts, a medium-bodied red like Chianti or Sangiovese complements the tomato sauce and prosciutto beautifully, while those who prefer white might enjoy a crisp Pinot Grigio that won’t overpower the subtle basil notes.

Frequently Asked Questions

Can I make chicken involtini ahead of time?

Yes! You can prepare the involtini rolls up to 24 hours in advance. Assemble and tie them, then store covered in the refrigerator. Remove them 30 minutes before grilling to take the chill off. This makes them perfect for entertaining when you want to minimize last-minute preparation.

What can I substitute for prosciutto?

While prosciutto provides the authentic Italian flavor, thinly sliced ham, capicola, or even bacon can work as alternatives. For a lighter option, consider using thinly sliced roasted red peppers as a non-meat alternative that still provides good flavor.

How do I know when the chicken involtini is fully cooked?

The recommended cooking time is 12-14 minutes with quarter turns every 3 minutes. However, for food safety, verify doneness with an instant-read thermometer inserted into the thickest part, which should register 165°F (74°C). The cheese inside will be melted, and the exterior should have beautiful grill marks.

Can I cook chicken involtini in the oven instead of the grill?

Absolutely! While you’ll miss some of the smoky flavor from grilling, these can be baked in a 375°F (190°C) oven for 20-25 minutes until the chicken reaches 165°F internally. For a similar exterior color, you can sear them in a hot skillet before baking.

Is this recipe suitable for meal prep?

Yes, cooked involtini slices reheat well and maintain their flavor. Store in an airtight container with some marinara sauce to keep them moist, then reheat gently in the microwave or covered in the oven. They’re also delicious cold or at room temperature on a sandwich or salad the next day.

Grilled Chicken Involtini with Prosciutto and Basil

Chris Johns

Tender chicken breasts pounded thin, then wrapped around prosciutto, provolone cheese, and fresh basil leaves before being grilled to perfection. Served on a pool of rich marinara sauce, this Italian-inspired dish creates an impressive yet easy meal that's become a family favorite.

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Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Course Appetizer, Main Dish

Cuisine BBQ, Fusion, Italian

Servings 4 rolls

Calories 320 kcal

Equipment

• Grill preheated to medium heat
• Plastic wrap for pounding chicken
• Meat tenderizer or heavy pan for flattening chicken breasts
• Butcher's twine for securing rolled chicken
• Small saucepan for warming marinara sauce
• Cutting board smooth surface for preparation

Ingredients

  

• 4 boneless, skinless chicken breast halves about 8 ounces each
• 1 tsp kosher salt
• 1 tsp granulated garlic
• ½ tsp ground black pepper
• 4 slices prosciutto very thin
• 4 slices provolone cheese halved
• 8 basil leaves large, plus more for garnish
• 2 tbsp extra-virgin olive oil
• 2 cups marinara sauce good quality

Instructions

 

• Prepare the grill for direct cooking over medium heat.
• Lay out about 12 inches of plastic wrap on a cutting board. Place the chicken on one side of the plastic wrap and fold the remaining plastic over the chicken, leaving about two inches from the folded edge. This will allow the chicken to spread out as it gets thinner.
• Gently pound the chicken with the flat side of a tenderizer or bottom of a heavy pan until the chicken breast is about ¼ of an inch thick and almost doubles in size. Don't pound too hard or the chicken might break.
• Season each piece of chicken on both sides with the salt, granulated garlic, and pepper. Place the chicken on a smooth work surface.
• Lay a slice of prosciutto on each piece of chicken. Then lay down 2 halves of the provolone and cover with basil leaves.
• Carefully roll up the chicken, keeping it tight. Tie two pieces of butcher's twine around each piece to keep it together. Trim the loose ends of twine. Lightly brush each rolled piece of chicken with olive oil.
• Brush the cooking grates clean. Grill the chicken over direct medium heat with the lid closed as much as possible until golden on all sides, about 12-14 minutes, turning a quarter turn every 3 minutes.
• Remove the browned chicken from the grill and let rest for 3 to 5 minutes.
• Warm the marinara sauce in a small saucepan over medium-high heat.
• Remove the twine from the chicken rolls, cut into slices, and serve on a warm pool of marinara sauce. Garnish with torn pieces of basil.
• Serve with Red Potatoes and Peppers (Optional)

Notes

For best results, use thin-cut chicken breasts to save time on pounding. The chicken involtini can be prepared and tied up to 24 hours in advance and stored in the refrigerator until ready to grill. Always allow the meat to rest after grilling for maximum juiciness.

Keywords chicken involtini, chicken rollatini, grilled chicken roll, prosciutto chicken, stuffed chicken breast

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.

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