Chicken Pinwheels with Pasta

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

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Chicken

Italian

Main Course

Ingredients

4 boneless and skinless chicken breast halves		3/4 cup dry white wine
salt and freshly ground black pepper		8 oz (230 g) penne, cooked
16 large basil leaves, plus more to serve		1 garlic clove, crushed
olive oil, for brushing		12 sun-dried tomato halves in oil, drained
1 cup canned crushed tomatoes

directions

Prep: 20 min Total: 45 min

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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 1/4 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 1/2 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.

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Chicken Pinwheels with Pasta

Ingredients

directions