Chicken Involtini with Mushrooms & Sautéd Spinach

  • 4 Each-Boneless Chicken Thighs-pounded slightly/fileted out to one thickness
  • 4 Slices-Prosciutto-sliced thin
  • 2 Cups-Arugula
  • To Taste-Chef Troy’s Spice Mix-or kosher salt/black pepper
  • To Coat-Extra Virgin Olive Oil
  • 8 Ounces-Cremini Mushrooms-quartered
  • ¼ Cup-White Wine
  • 2 Tablespoons-Lemon Juice
  • 1 Cup-Chicken Stock
  • 2 Tablespoons-Unsalted Butter
  • 2 Tablespoons-Flat leaf Parsley


  • 2 Tablespoons-Olive Oil
  • 2 Cloves-Garlic-sliced thin
  • 4 Cups-Fresh Spinach
  • To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper


  1. Lightly season each piece of chicken on both sides with Spice Mix.
  2. Place chicken on work surface skin side down.
  3. Lay prosciutto flat on inside of chicken pieces top with arugula.
  4. Fold chicken thigh to enclose prosciutto/arugula.
  5. Preheat a non-stick pan over medium high heat.
  6. Add a few tablespoons of olive oil and place chicken thigh skin side down.
  7. Cook until deep golden brown on both sides, about 2-3 minutes per side.
  8. Remove chicken and place on a plate, chicken is not done at this point.
  9. Add a few more tablespoons of olive, swirl and add mushrooms.
  10. Cook mushrooms to slightly char and warm through.
  11. Add wine/lemon juice/stock to pan bring to a boil and add chicken back to pan.
  12. Cook until chicken is just cooked through and sauce is reduced by half.
  13. Add butter, swirl to incorporate and lower heat while preparing spinach.
  14. For spinach, warm oil over medium high heat, add garlic and cook for 30 seconds.
  15. Add spinach, salt/pepper/crushed red pepper, stir to wilt slightly and quickly remove from pan.
  16. Plate spinach on individual plates or a serving platter.
  17. Add parsley to pan with mushrooms/sauce, stir to combine.
  18. Lift mushrooms out of sauce and place on top of spinach.
  19. Place chicken on top of mushrooms/spinach and ladle over sauce.