Chicken and Prosciutto Pinwheels
This recipe is so late 90’s. I can’t even.
But that’s also what I love about it. I might go make a sundried tomato frittata and parchment packet salmon next - who knows? If you were not alive during the late 90’s/early 00’s then this intro probably makes no sense to you. That’s fine. All you need to know is that chicken stuffed with basil and prosciutto is absolutely succulent and delicious. Despite the chicken having to come in and out of the pan a few times, it’s easy and ready within an hour. Simple enough for a weeknight meal but pretty enough to serve guests for dinner. Serve over rice, alongside roasted potatoes, or toss the sauce with spaghetti and plate the chicken separately. This recipe can very easily be doubled or scaled up to suit larger groups.
Peanut free, nut and coconut free, dairy free, egg free, soy free, fish and shellfish free, wheat and gluten free
*be sure to read the ingredients on the prosciutto package. The one I use contains only pork, salt, and pepper, and is sliced and packaged in a plant, not at the deli counter where there is chance of cross contact with allergens.
Ingredients
1 tbsp olive oil
8 boneless skinless chicken thighs
8 slices of prosciutto
8 large leaves of basil, plus a good handful of basil leaves, divided
1 shallot, sliced
1 tin of San Marzano tomatoes, or whole plum tomatoes
100g of fresh arugula
salt and pepper to taste
Start by assembling the pinwheels. Lay out a piece of chicken with the inside of the thigh facing up. Layer on a slice of prosciutto and a basil leaf. If the leaves are small, just use a few of them. Roll the chicken up firmly, and secure in place with two toothpicks. Repeat for each piece of chicken.
Heat the oil in a non-stick pan. Place the chicken thighs in and fry on medium high heat until golden, about 4-5 minutes on each side. Remove the chicken thighs, transfering to a cutting board. Slice them in half between the toothpicks so that you end up with two pinwheels per piece of chicken.
Add the sliced shallot and lightly brown for a few minutes. Add the tin of tomatoes and crush down the large pieces with a fork. Add the chicken back to the pan, put the lid on, and simmer on low heat for 40 minutes, flipping the chicken over halfway through.
Wash and spin dry the arugula and handful of basil leaves. Remove the chicken and set aside. Mix the greens into the sauce. Remove the toothpicks from the chicken, then add the pinwheels back to the pan. Simmer for a few minutes to allow the flavors to marry together, then it’s ready to serve.
Serves 2 for a dinner portion
Serve with roasted potatoes or swirled into spaghetti.
