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The Italian version of the French roulade, an involtini is composed by wrapping a thin slice of meat (or sometimes vegetables) around a filling, then browning and baking or braising. (A braciola is an example of an involtini). Make some: Pound out skinless, boneless chicken thighs, fill with a mixture of bread crumbs and sauteed chopped vegetables, secure with toothpicks, brown, then stew slowly in chunky tomato sauce for 30 minutes.
