Chicken Breast Involtini

Name: Chicken Breast Involtini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 chicken breast; 2 Tbsp shio-koji (or if unavailable: salt & pepper to taste + 2 Tbsp sake); Cream cheese … approx. 50 g; 1 clove garlic, minced; 5 g parsley, minced; Salt, pepper & black pepper … to taste; ＜For Topping＞; Parsley & black pepper … to taste; 1 Tbsp olive oil; Lemon wedges (optional)

Published: December 12, 2025

This dish features tender, poached chicken breast wrapped around a creamy filling made with cream cheese, parsley, and garlic. The lean chicken pairs beautifully with the richness of the cream cheese and the savory aroma of parsley and garlic, creating a light yet satisfying flavor. Clean, elegant, and delicately seasoned, it’s a dish that shines with white wine or sparkling wine. Beautifully presented and quick to plate, it makes a refined appetizer or a lovely addition to any gathering.

This chicken breast involtini is an elegant, light dish featuring tender poached chicken wrapped around a creamy filling of cream cheese, parsley, and garlic. The soft, delicate texture of the chicken contrasts beautifully with the richness of the filling, while the fresh herbs add a bright, aromatic finish. Clean in flavor yet satisfying, it pairs wonderfully with white wine or sparkling wine.

To prepare, simply spread the cream cheese mixture onto the flattened chicken breast, roll it up tightly, and steam or poach until tender. The result is refined but effortless — a beautiful appetizer for gatherings or a simple, impressive dish for home entertaining.

Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M

Ingredients

1 chicken breast
2 Tbsp shio-koji (or if unavailable: salt & pepper to taste + 2 Tbsp sake)
Cream cheese … approx. 50 g
1 clove garlic, minced
5 g parsley, minced
Salt, pepper & black pepper … to taste
＜For Topping＞
Parsley & black pepper … to taste
1 Tbsp olive oil
Lemon wedges (optional)

Instructions

1
Microwave 50 g cream cheese at 600W for 30 seconds. Mince the garlic and parsley, then mix them into the cream cheese.
2
Butterfly the chicken breast to an even thickness, poke both sides with a fork, and rub in 2 Tbsp shio-koji.
3
Spread the cream cheese mixture evenly over the chicken. Roll it tightly from the edge closest to you, fold in both ends, and roll it forward. Place it in a zip-top bag, remove the air, and seal.
4
Put the bag into boiling water. Place a weight on top, simmer on low for 1 minute, then turn off the heat and let it sit for 30 minutes. Leave it until completely cooled, then chill in the refrigerator.
5
Slice before serving. Finish with black pepper, parsley, and a drizzle of olive oil, and add lemon on the side if desired. Enjoy!