Picnic Chicken Pinwheels

Picnic Chicken Pinwheels

    by -
    516

    This recipe is a bit labour-intensive up front. But once it’s made, it’s great cold in a picnic basket, or as a leftover dinner on a hot night. Yes, it’s got spinach in it…maybe a way to get your kids to eat it?

    Nutrition Facts
    Picnic Chicken Pinwheels
    Amount Per Serving
    Calories 1432 Calories from Fat 702
    % Daily Value*
    Total Fat 78g 120%
    Saturated Fat 24g 120%
    Polyunsaturated Fat 6g
    Monounsaturated Fat 23g
    Cholesterol 390mg 130%
    Sodium 1770mg 74%
    Potassium 1722mg 49%
    Total Carbohydrates 71g 24%
    Dietary Fiber 14g 56%
    Sugars 4g
    Protein 104g 208%
    Vitamin A 352%
    Vitamin C 95%
    Calcium 53%
    Iron 81%
    * Percent Daily Values are based on a 2000 calorie diet.
    Picnic Chicken Pinwheels
    Servings Prep Time
    4 servings 45 minutes
    Cook Time
    40 minutes
    Servings Prep Time
    4 servings 45 minutes
    Cook Time
    40 minutes
    Picnic Chicken Pinwheels
    Servings Prep Time
    4 servings 45 minutes
    Cook Time
    40 minutes
    Servings Prep Time
    4 servings 45 minutes
    Cook Time
    40 minutes
    Ingredients
    Units:
    Recipe Notes

    Make the filling: Bring 1/2-inch of water to a boil in a wide pot. Add the spinach and cook until it just wilts, about 1 minute. Drain the spinach well. let it cool. Use your hands to squeeze any water from the spinach and then set on a cutting board. Coarsely chop the spinach and then set in a medium bowl. Add the ricotta, the 1 egg, parsley, Parmesan cheese, garlic, salt, pepper and nutmeg, and optional pine nuts. Combine. Stuff the chicken: Place an equal amount of the ricotta filling in the centre of each breast that has been pounded flat. Fold 2 sides of each breast partially over the filling and then tightly roll it up to seal the filling inside. Place the flour, lightly-beaten eggs, and breadcrumbs on separate plates. Then dip chicken in: flour, eggs, crumbs. Place the oil in a large skillet set over medium, to medium-high heat. When hot, add the chicken, lightly brown on all sides, and then set on a foil-lined baking sheet, seam-side down. Bake the chicken 30-40 minutes, at 375 For until cooked through. Allow chicken to cool, before serving. Slice in disks, and serve with ketchup or tomato pasta sauce for dipping.

    Picnic Chicken Pinwheels – – tightly packed fresh spinach leaves, ricotta cheese, parsley (chopped fresh flat-leaf ), Egg (large), Parmesan cheese (freshly grated), Salt, Pepper, nutmeg (of grated ), garlic (mashed clove), chicken breasts (boneless, skinless, pounded flat), all-purpose flour, breadcrumbs, olive oil, Ketchup or store-bought (or homemade!), pine nuts (toasted pine nuts (optional)), – Make the filling: Bring 1/2-inch of water to a boil in a wide pot. Add the spinach and cook until it just wilts, about 1 minute. Drain the spinach well. let it cool. Use your hands to squeeze any water from the spinach and then set on a cutting board. Coarsely chop the spinach and then set in a medium bowl. Add the ricotta, the 1 egg, parsley, Parmesan cheese, garlic, salt, pepper and nutmeg, and optional pine nuts. Combine. Stuff the chicken: Place an equal amount of the ricotta filling in the centre of each breast that has been pounded flat. Fold 2 sides of each breast partially over the filling and then tightly roll it up to seal the filling inside. Place the flour, lightly-beaten eggs, and breadcrumbs on separate plates. Then dip chicken in: flour, eggs, crumbs. Place the oil in a large skillet set over medium, to medium-high heat. When hot, add the chicken, lightly brown on all sides, and then set on a foil-lined baking sheet, seam-side down. Bake the chicken 30-40 minutes, at 375 For until cooked through. Allow chicken to cool, before serving. Slice in disks, and serve with ketchup or tomato pasta sauce for dipping.

    SIMILAR ARTICLES