← Back to Search Results
baking Italian
Chicken Pinwheels with Pasta

Photo by:
Comments: 0
 

Recipe

Simply prepared, these light rolls of chicken breast have zesty Italian flavor.

Yield: 4 servings
Prep time: 20 Mins
Cooking time: 25 Mins

Ingredients

  • 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
  • ¾ cup dry white wine
  • 8 oz (230g) penne, cooked

Directions

1. 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 ¼ in (5mm) thick.

2. 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.

3. 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.

4. Bake, basting with the sauce halfway through, about 25 minutes, until the chicken is opaque when pierced with a knife.

5. Transfer the chicken to a carving board. Let stand for 5 minutes. Remove the toothpicks and cut crosswise into ½ in (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.

Notes

Nutritional Benefits: low fat.

Prepare ahead: Prepare through step 3, then cover and refrigerate for a few hours until ready to bake.

Freezing Information: freeze the pinwheels for up to 1 month.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

375kcal (19%)
46mg (5%)
8mg (13%)
30mcg RAE (1%)
768mg
75mg
24g
4g
3g
51g
45mg (15%)
564mg (24%)
1g (4%)
5g (7%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
west-coast-cooking West Coast Cooking
by Greg Atkinson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
cook-with-jamie Cook with Jamie
by Jamie Oliver
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?