As we welcome Spring, this delicious recipe for Florentine Chicken Pinwheels is easy to serve as an entree for 2-4 people or as an appetizer. Also referred to as Chicken Roll-Ups, chicken breasts are pounded to a thin layer and topped with prosciutto, goat cheese, red bell pepper, and fresh spinach.
Once the layers are created, roll the chicken into a log shape, bake, and slice into rounds. Serve with salads, rice, quinoa, pasta, or risotto dishes > MILLET KALE RISOTTO
Classic Recipe Suggestions:
Use turkey breast instead of chicken (turkey breasts tend to be larger; you may only need 1 to serve 4 people)
Herb goat cheese
Swiss cheese or Provolone
Replace spinach with kale
Roast the red bell peppers at home instead of purchasing a jar of them
Replace the red bell peppers with sliced tomatoes (seed the tomatoes to remove moisture)
Add a little basil pesto
If desired, coat the outside of the chicken with a combination of panko bread crumbs mixed with finely grated parmesan cheese
Enjoy more Recipes, Cookbooks, Real Estate and Lifestyle Tips:
Florentine Chicken Pinwheels are delicious, baked chicken bites made with prosciutto, spinach, roasted red bell pepper, and goat cheese.
Ingredients
2 8-ounce boneless, skinless chicken breasts, butterflied and pounded out thinly
grape seed oil
sea salt
black pepper
4 slices prosciutto
4-6 tablespoons plain or herb goat cheese
6-8 baby spinach leaves
1 jar roasted red bell peppers
1/4 cup plus 1 tablespoon chicken broth
Special equipment needed: toothpicks or kitchen twine
Instructions
Preheat oven to 375*F.
As noted in the ingredients section, butterfly and pound chicken breasts into a thin layer, about 1/4-inch thick.
Lightly rub both sides with grape seed oil.
Season lightly with salt and pepper.
Place 2 slices of prosciutto on each chicken breast.
Spread 2-3 tablespoons of goat cheese on top of prosciutto, depending on the size of the chicken (2 should suffice).
Place 3-4 spinach leaves on top of goat cheese, depending upon size of leaves (3 should suffice).
Remove 2-4 slices of roasted red bell peppers from jar and pat dry.
Place red bell peppers on top of goat cheese.
Starting with the narrow, tapered end of the chicken, roll into a tight "log" and secure with toothpicks or kitchen twine.
Place in a baking dish such as a loaf pan.
Pour chicken broth over chicken.
Bake for about 20 minutes or until cooked through.
Once cooked, remove toothpicks or twine and slice into "rounds".
Serve with a rice, pasta, quinoa, or risotto dish as an entree or serve as an appetizer with a sauce such as Red Bell Pepper Remoulade or a gourmet grain mustard (see recipe link above for Millet Kale Risotto)
