Chicken pinwheels

Totally and utterly worth the effort, and genuinely a recipe I am proud of – it took me quite a bit of time, but I don’t mind I enjoy being “at one” with my cooking – The most complicated bit in this recipe is getting the chicken wrapped up tight enough without, squishing all the filling out. Once you have managed that, you’re away.

Chicken Pinwheels

4 skinless chicken breast halves

Melted butter for greasing

Basil sprigs to garnish

Filling

125g Garlic and herb cheese spread

2 tbsp sundried tomatoes in oil, chopped and drained

30g shredded basil

Salt and pepper to taste

Tomato and herb sauce

1 tbsp butter

1 small onion finely diced

1 clove garlic, minced

400g canned tomatoes

1 tbsp chopped fresh herbs

1-2 tbsp single cream

Pasta to serve

1. First make the filling. Combine all the filling ingredients and mix well.
2. Place the chicken breasts between cling wrap and beat with a rolling pin until about ½ cm (5mm) thick, divide the filling between the four breasts and then tightly roll up.
3. Cut four squares of baking paper (waxed paper) just big enough to wrap around each chicken roll, you’ll need a centimetre or so, over lap, then wrap that in tinfoil, twisting each end to seal. Put each of the rolls into a skillet of simmering water, cover and simmer for about 20-25 minutes.
4. Meanwhile, cook pasta according to directions on the packet, and make the sauce, melt the butter in a pan, add the onion and cook for a minute or two then add the garlic, stirring often, cook until soft, stir in the tomatoes and half of the juice, boil and then simmer for 3 minutes, stir in the herbs and the cream, add salt and pepper to taste.
5. Unwrap the chicken and cut into slices, serve the pinwheels over a bed of pasta with the sauce and garnish with basil.