Chicken Pinwheels with Pasta
Simply prepared, these light rolls of chicken breast have zesty Italian flavor
Prep Time: 20M
Cooking Time: 25M
Serves: makes 4 servings
- 4 boneless and skinless chicken breast halves
- salt and freshly ground black pepper
- 1 garlic clove, crushed through a press
- 16 large basil leaves, plus more to serve
- 12 sun-dried tomato halves in oil, drained
- olive oil, for brushing
- 1 cup canned crushed tomatoes
- 3/4 cup dry white wine
- 8oz ( 230g) penne, cooked
- Preheat the oven to 400°F (200°C). One at a time, lightly pound each chicken breast with a flat meat pounder between 2 sheets of plastic wrap until the breast is about 1/4in (5mm) thick.
- Place the chicken breasts, smooth sides down, on a work surface. Season with salt and pepper. Spread each breast with a little garlic. Arrange 4 basil leaves and 3 sun-dried tomato halves evenly over each piece of chicken.
- Roll up the chicken to enclose the filling and secure with wooden toothpicks. Lightly oil a shallow baking dish. Place the breasts in the dish and brush with oil. Pour the crushed tomatoes and wine around the breasts.
- Bake, basting with the sauce halfway through, about 25 minutes, until the chicken is opaque when pierced with a knife.
- Transfer the chicken to a carving board. Let stand for 5 minutes. Remove the toothpicks and cut crosswise into 1/2in (13mm) thick slices. Arrange the slices on individual dinner plates. Add the penne and spoon the sauce on top. Garnish with basil and serve hot.
- low fat
- freeze the pinwheels for up to 1 month
- Prepare ahead: Prepare through step 3, then cover and refrigerate for a few hours until ready to bake.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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