Chicken and Prosciutto Pinwheels

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.

Roasted Vegetable Soup with Rice Noodles

Roasted Vegetable Soup with Rice Noodles

Do you have a freezer full of vegetables that are collecting frost and turning white? Or is it just me?

During social isolation I have been freezing vegetables and fruit more than ever before to ensure the longest shelf life and least waste possible. Since I’m not an experienced veggie freezer, this experiment has come with a few learnings. Firstly, do not freeze a bag of baby carrots. They will form a giant clump of carrot. Secondly, do not try to defrost a bag of baby carrots as they will turn brown and soggy and get water all over your fridge. And the carrots will be inedible.

The better way to freeze vegetables is to wash, peel (if required), slice or chop, and freeze in a flat layer in a freezer strength bag. When using your frozen vegetables, do not defrost them first. Go straight from frozen to hot oven/hot pan/hot pot to avoid them turning soggy.

My roasted veggie soup with rice noodles is a great recipe for frozen carrots and peppers. The broth is rich and flavorful, and the rice noodles are filling and make an ideal vehicle for all of the chili pepper.

peanut free, nut free, coconut free, dairy free, soy free, egg free, wheat free, fish and shellfish free

Ingredients:
4 cups frozen sliced bell peppers
1 cup frozen sliced carrots
3 cloves of fresh garlic, peeled
3 tbsp olive oil
salt and pepper to taste
2 tsp dried chili flakes (or whatever level of spice you prefer)
1/4 tsp turmeric
1 tsp finely chopped or grated ginger
2 tsp sesame oil
6 cups of water or your preferred allergy-safe vegetable broth
about 10 fresh basil leaves
1 tbsp finely diced red onion
4 servings cooked rice noodles (I used pure brown rice noodles)

Line a baking sheet with parchment paper. Spread the frozen carrots and peppers out on the pan. Drizzle with olive oil, salt, and pepper. Bake at 375F on convection for 35 - 40 minutes, or until completely defrosted, and nicely browned.

Allow the vegetables to cool until they are a workable temperature, then add to a food processor and pulse until smooth. Pour the puree into a soup pot and add the chili flakes, turmeric, ginger, sesame oil, and water and bring to a boil, then reduce to a simmer and let cook down by a third, about 45 minutes to an hour, stirring often.

Cook the rice noodles separately, according to package instructions. Prepare them once the broth is ready.

To serve, place a serving of rice noodles into a large soup bowl and spoon broth over top. Add some diced red onion and fresh basil leaves, as well as extra chili flakes to taste.Repeat for all four servngs.

Serves 4

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