Picnic Chicken Pinwheels

Written by: Lianne Castelino

Published: Mar 31, 2015


Picnic Chicken Pinwheels

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?
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Main Dish
Servings 4 servings
Calories 1432 kcal


  • 4 cups tightly packed fresh spinach leaves
  • 1 cup ricotta cheese
  • 2 tbsp parsley chopped fresh flat-leaf
  • 3 Egg large
  • 1/4 cup Parmesan cheese freshly grated
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch nutmeg of grated
  • 1 clove garlic mashed clove
  • 2 pounds chicken breasts boneless, skinless, pounded flat
  • 1/2 cup all-purpose flour
  • 1 cup breadcrumbs
  • 4 tbsp olive oil
  • 1 Ketchup or store-bought (or homemade!)
  • 1 cup 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 until cooked through.
  • Allow chicken to cool, before serving.
  • Slice in disks, and serve with ketchup or tomato pasta sauce for dipping.

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