Mediterranean chicken pinwheels
Please log in to save or rate.
Time to make:
32 mins, prep 25 mins, cook 5-7 mins
$3.10 per serve
(at time of publication)
Full ingredients list:
- 2 x 300g chicken breast fillets
- 75g low-fat feta, crumbled
- 2 tablespoons chopped basil
- 100g roasted red capsicum, diced
- 1 cup polenta
- 1 cup skim milk
- 8 cups steamed green vegies
Nutritional information (per serve)
Instructions and steps:
Step 1 Slice each chicken breast horizontally. Pound fillets between 2 pieces of baking paper with a mallet until 3mm thick. Cut fillets in half lengthwise (makes 8 pieces).
Step 2 In a bowl, combine feta, basil and capsicum. Place 1/8 of mixture in the centre of each fillet. Roll fillets firmly to enclose filling and secure with a toothpick.
Step 3 Spray a large frying pan with oil and place over high heat. Cook chicken for 5-6 minutes, turning occasionally, until cooked through. Remove and keep warm.
Step 4 Bring milk and 3 cups water to the boil in a saucepan. Reduce heat to low and add polenta in a steady steam. Cook for 6-7 minutes, stirring constantly. Serve polenta with pinwheels and steamed vegies.
Swap the chicken for veal steaks or thin beef fillets. Add parmesan or pesto to the polenta or the pinwheel mixture.
About this recipe
First published: May 2011