Name: Chicken Involtini with Prosciutto and Basil Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: Italian-American
Ingredients: 2 quarts cold water; 1/3 cup kosher salt; 1/8 cup white sugar; 4 boneless, skinless chicken breast halves, about 8 ounces each, tenders removed; 1 teaspoon kosher salt; 1 teaspoon granulated garlic; 1/2 teaspoon freshly ground black pepper; 4 very thin slices prosciutto; 4 thin slices provolone cheese, halved; 8 large basil leaves, plus more for garnish; 2 cups good-quality tomato sauce; Butcher twine for tying

If you’re looking for a dish that feels fancy yet is surprisingly simple to make, I absolutely love sharing this Chicken Involtini with Prosciutto and Basil Recipe with friends and family. It’s one of those meals that transforms basic chicken breasts into a tender, flavorful masterpiece wrapped with prosciutto, melted provolone, and fresh basil that just sings on your palate. Trust me, once you try this, it’ll quickly become a go-to for any night you want to impress without stressing in the kitchen.

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Why You’ll Love This Recipe

Juicy, Tender Chicken: Brining the chicken makes it incredibly moist and tender—no dry bites here.
Bold Italian Flavors: The salty prosciutto, creamy provolone, and fragrant basil combine for an authentic taste explosion.
Impressive Yet Easy: Looks like a restaurant-worthy dish but comes together with simple steps and common ingredients.
Versatile and Crowd-Pleasing: Perfect for family dinners, date nights, or casual entertaining—everyone gobbles it up.

Two thick rolls of grilled food sit on a metal grill with dark lines. Each roll has many thin layers wrapped around, with a golden brown crust and some charred bits on top. The inside looks soft and juicy with a creamy white color. The rolls show a glossy texture from the heat and are positioned diagonally on the grill with one closer and more in focus. The background and surface are blurred, giving attention to the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Chicken Involtini with Prosciutto and Basil Recipe plays a special role, from brining to layering flavors inside. You’ll want to choose quality prosciutto and fresh basil to really make this dish pop. Don’t worry—the ingredients are straightforward and easy to find.

Boneless, Skinless Chicken Breast: Pounded thin, these create the perfect canvas to roll up all the delicious fillings.
Kosher Salt: Essential for the brine and seasoning to boost flavor and juiciness.
White Sugar: Balances the saltiness and helps with the overall brine effect.
Granulated Garlic: Gives a subtle savory kick without overpowering the other flavors.
Black Pepper: Freshly ground is best—it adds just the right amount of spice.
Prosciutto Slices: Thin, salty, and buttery—this wraps around the chicken perfectly and browns beautifully on the grill.
Provolone Cheese: Melts down tenderly, adding a mild, creamy richness that pairs perfectly with prosciutto.
Fresh Basil Leaves: Provide aromatic freshness and an unmistakably Italian flair, both inside and as garnish.
Good-Quality Tomato Sauce: Serves as a flavorful base to serve your sliced chicken rolls on—a simple warming step that ties everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Chicken Involtini with Prosciutto and Basil Recipe is, and I encourage you to make it your own. Whether it’s swapping the cheese or trying a different herb, a little personalization can turn this into your signature dish.

Cheese Swap: If you’re not a provolone fan, mozzarella or fontina work beautifully, both melting well and complementing prosciutto.
Fresh Herbs: Sometimes I mix basil with fresh oregano or parsley for a slightly different herbaceous punch.
Cooking Method: While I adore the grilled flavor, you can bake or pan-sear these involtini if you’re cooking indoors.
Stuffing Variations: Adding finely chopped sun-dried tomatoes or a smear of pesto inside takes it up a notch if you want a twist.

How to Make Chicken Involtini with Prosciutto and Basil Recipe

Step 1: Brine the Chicken for Juicy Tenderness

Start by whisking kosher salt and white sugar into cold water until fully dissolved—that’s your simple brine. Submerge the chicken breasts in this mixture and pop them in the fridge for 30 to 60 minutes. This step might feel like extra work, but I promise, it’s worth every minute because it locks in moisture and results in melt-in-your-mouth chicken every time.

Step 2: Pound and Season the Chicken

Once brined, pat each breast dry (super important to avoid soggy chicken). Place one piece into a large Ziploc bag and gently pound it with the flat side of a meat tenderizer or rolling pin until it’s about ¼ inch thick. This helps create an even surface for rolling. Then season all over with kosher salt, granulated garlic, and freshly ground black pepper. It’s the little seasoning layer that builds complexity you’ll notice in every bite.

Step 3: Layer Prosciutto, Cheese, and Basil

Here’s where the magic starts—lay your pounded chicken smooth side down and add one slice of prosciutto, two halves of provolone cheese, and two fresh basil leaves evenly across the surface. I like using really thin prosciutto so it crisps nicely on the grill without overpowering the chicken.

Step 4: Roll It Up Tight and Secure

Roll the chicken up tightly from one end, making sure the filling stays nicely tucked inside, then tie each roll with butcher’s twine in two spots to keep it snug during grilling. Don’t skip the twine here—even though it’s tempting, those rolls can fall apart without it!

Step 5: Grill to Perfection

Heat your grill to medium with coals evenly spread and cover to preheat. Give the grill grate a quick oiling so the involtini don’t stick. Place the rolls on the grill and cook with the lid mostly closed, turning a quarter turn every 3 minutes to get an even char and cook-through. It usually takes about 12 minutes total. When the prosciutto crisps up and chicken’s firm yet juicy, you’re golden.

Step 6: Rest, Slice, and Serve

Once off the grill, let the involtini rest for about 5 minutes—it locks in all those juices. Meanwhile, warm your tomato sauce on the stove. Remove the twine, slice the rolls crosswise to reveal those beautiful layers, and serve on a bed of tomato sauce, garnished with torn basil. It’s a presentation that never fails to impress.

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Pro Tips for Making Chicken Involtini with Prosciutto and Basil Recipe

Don’t Skip the Brine: It might feel like an extra step, but I discovered this trick makes the chicken juicy and tender every single time.
Pound Evenly: Ensuring your chicken is uniformly thin helps it cook evenly without drying out or getting tough.
Twine It Tight: This keeps your rolls intact on the grill, preventing any filling oozing and mess.
Rest Before Slicing: Letting the rolls rest seals in the juices so your slices stay moist and beautiful.

How to Serve Chicken Involtini with Prosciutto and Basil Recipe

Two pieces of rolled cooked chicken with a light brown outer layer sit in the middle of a shallow pool of bright red tomato sauce on a white plate. Inside the chicken, there is a darker layer with a green leaf wrapped around it, adding a spiral pattern. Fresh, thinly sliced green herbs are scattered on top of the chicken and sauce, adding a fresh touch. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I typically garnish this dish with torn fresh basil leaves—their bright, peppery notes and vibrant green color add freshness and a pretty finishing touch. Sometimes, a sprinkle of grated Parmesan elevates the cheesy aspect, especially if you love a little extra umami.

Side Dishes

This recipe pairs beautifully with simple sides like garlic-roasted asparagus, creamy mashed potatoes, or a mixed green salad with a lemon vinaigrette. For carb lovers, a side of crusty Italian bread or a light risotto works wonders to soak up all that delicious tomato sauce.

Creative Ways to Present

I’ve enjoyed plating these chicken rolls sliced on individual warm plates atop colorful platefuls of tomato sauce for dinner parties—everyone loves seeing those beautiful spiral layers. For a fun twist, try serving on polenta squares or nestled over a bed of creamy mascarpone mashed cauliflower for an elegant low-carb option.

Make Ahead and Storage

Storing Leftovers

My family usually can’t resist eating this right away, but if you have leftovers, store the sliced involtini in an airtight container in the fridge for up to 3 days. Keeping the tomato sauce separate and reheating them together just before serving helps maintain freshness and texture.

Freezing

I’ve frozen ungrilled involtini tightly wrapped with plastic wrap and foil, then placed in a freezer bag. They freeze well for up to 2 months, perfect for preparing ahead—just thaw overnight in the fridge before grilling.

Reheating

For the best results, I reheat leftover sliced involtini gently in a pan over low heat with a splash of tomato sauce, covering to keep moisture locked in. You can also warm them in the oven at 325°F (160°C) wrapped in foil until heated through.

FAQs

Can I make Chicken Involtini with Prosciutto and Basil Recipe without a grill?

Absolutely! While grilling adds a wonderful smoky char, you can sear the involtini in a hot skillet or bake them in the oven at 375°F (190°C) for about 25 minutes until cooked through and nicely browned.
What can I substitute for prosciutto?

If you can’t find prosciutto, thin slices of pancetta, smoked ham, or even bacon (cooked partially before rolling) work as flavorful alternatives that still give that salty, savory punch.
How do I avoid the cheese leaking out during cooking?

Rolling the chicken tightly and securing it well with butcher’s twine helps keep the cheese inside. Also, using thinner slices of cheese reduces excess melting and leakage.
Can I prepare these ahead of time for a party?

Definitely! Assemble and roll the involtini, then wrap and refrigerate for up to 24 hours before grilling. This makes hosting stress-free and lets you focus on the fun moments.
Is this recipe suitable for meal prep?

Yes! Chicken Involtini with Prosciutto and Basil keeps well and reheats nicely, making it a delicious option for prepared lunches or dinners during busy weeks.

Final Thoughts

This Chicken Involtini with Prosciutto and Basil Recipe is one of those dishes I keep returning to because it always delivers on flavor, texture, and “wow” factor without complicated prep. It feels like a special occasion meal but is totally doable for weeknights or laid-back weekends. I hope you enjoy making (and eating!) this as much as my family and I do—I’m confident it’ll become a treasured recipe in your collection, too.