Chicken Involtini Skewers with Italian Stuffing

Chicken Involtini Skewers with Italian Stuffing

Cooking time


1. Put feta, tomatoes, olives and parsley in a medium bowl and beat well with a wooden spoon until well combined. Cover and refrigerate whilst preparing chicken.

2. Cut chicken fillets in half, width ways to create 12 pieces.  Put a piece of chicken between 2 sheets of plastic wrap and gently beat with a rolling pin or meat mallet until 5mm thick.  Repeat with remaining chicken.

3. Lay a piece of chicken flat, and spoon about 1 tablespoon of the feta mixture down the centre in a log shape. Roll up firmly to enclose, then wrap tightly with a piece of prosciutto. Repeat with remaining chicken, feta mixture and prosciutto.

4. Thread two chicken pieces onto each skewer. Brush with Cobram Estate Classic Extra Virgin Olive Oil and season.

5. Preheat a char-grill pan or barbecue grill plate over high heat. Grill chicken for 20 minutes, turning occasionally or until chicken is cooked through and prosciutto is golden. Serve with rocket salad.

Ingredients Chevron Icon

  • 100g feta, crumbled
  • ¼ cup semi dried tomatoes
  • ¼ cup pitted green Sicilian olives
  • ¼ cup flat leaf parsley leaves, finely chopped
  • 6 x skinless chicken thigh fillets, excess fat trimmed  
  • 6 metal or bamboo skewers
  • 6 slices prosciutto, halved lengthways
  • ¼ cup Cobram Estate Classic Extra Virgin Olive Oil
  • Sea-salt flakes and freshly ground black pepper, to season
  • Rocket salad, to serve