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.
4 skinless chicken breast halves
Melted butter for greasing
Basil sprigs to garnish
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
- First make the filling. Combine all the filling ingredients and mix well.
- 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.
- 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.
- 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.
- Unwrap the chicken and cut into slices, serve the pinwheels over a bed of pasta with the sauce and garnish with basil.