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.

Chicken Pinwheels with Pasta

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    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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