0 823
    Nutrition Facts
    Amount Per Serving
    Calories 1603 Calories from Fat 909
    % Daily Value*
    Total Fat 101g 155%
    Saturated Fat 38g 190%
    Polyunsaturated Fat 4g
    Monounsaturated Fat 37g
    Cholesterol 441mg 147%
    Sodium 2262mg 94%
    Potassium 1136mg 32%
    Total Carbohydrates 66g 22%
    Dietary Fiber 5g 20%
    Sugars 7g
    Protein 108g 216%
    Vitamin A 108%
    Vitamin C 135%
    Calcium 86%
    Iron 66%
    * Percent Daily Values are based on a 2000 calorie diet.

      0 1044

      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 – – 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.