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Involtini di pollo

Pragmatic recipe
involtini alla Palermitana, with veal, pollo or swordfish

Pollo in a rollo

The involtini  di pollo stand out. They contain the famous Sicilian signature: pine nuts and raisins. Add some bread crumb, caciocavallo . An altogether easy recipe.

It is a brilliant way to stretch the more expensive ingredients. This is what happens when frugality meets inventiveness. 


  • Prep Time 20 Minutes
  • Cook Time 15 Minutes
  • Total Time 35 Minutes
  • Serves 4 People
  • Calories 350 kcal


  • 1 big chicken breast (about 500g)
  • 300 grams of breadcrumb
  • 50 grams of finely diced cheese (caciocavallo preferibile)
  • 1 spoon of raisins
  • 1 spoon of pine nuts
  • 4 mint leaves (two teaspoons of dried mint)
  • Juice of half a lemon
  • salt, oil q.b.


  1. Finely slice the chicken breast
  2. Soak the raisins in Marsala wine for about 15 minutes
  3. Mix breadcrumb, orange juice, pine nuts, raisins and cheese
  4. Transfer a spoon of the mix on each slice of chicken
  5. Roll the slices tightly and block with a toothpick
  6. Oil the rolls slightly and coat with breadcrumb
  7. Bake them for about 15 minutes at 180 degrees
  8. Remove the toothpick before serving


Involtini di pollo require subtle slices of chicken. Make sure to flatten to meat as much as you can. This is import to assure they cook fully through.Can one leave the raisins out? Yes, but you end up with a different product. The sweetness is an important factor in this dish. It may be substituted with red onion.To obtain a creamy sauce, add the remaining orange juice. Wait to add it till the last five minutes. Involtini di pollo are traditionally served on a skewer. Separate the rolls with a slice of orange, a bay leave or onion. Serve on skewer per person.We advice to have this dish with a fruity white wine. A grillo wine. Or a zibibbo wine for the more audacious among you.

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