1/2 chicken breast sliced into 4 slices and pounded
30 grams/1 cup of shredded Parmigiano Reggiano
40 grams/3 Tbsp of stracchino or enough to form a paste with the P.R.
1 lg clove of garlic minced
2 tsp fresh thyme minced
1 cup cooked chard or spinach, cooled and squeezed as dry as possible
salt and pepper
1 egg scrambled with 1 Tbsp of water for the egg wash
1 cup Panko bread crumbs, or regular bread crumbs
2 Tbs shredded Parmigiano Reggiano
Salt and pepper the chicken slices and set aside.
Mix together the cheeses, garlic and thyme forming a paste. Spread the paste evenly over the 4 slices of chicken, then cover each slice with 1/4 of the chard. Roll the slices into tight fairly tight rolls.
Mix together the panko or breadcrumbs, 2 Tbsp of Parmigiano Reggiano, salt and pepper.
In a medium frying pan, add enough olive oil to cover the bottom of the pan. Heat over medium high heat.
When the oil is hot, dip each involtini into the egg wash and then into the Panko or breadcrumbs covering thoroughly. Place each involtini into the hot oil and cook until each side is golden brown and the chicken is completely cooked through.