Chicken Pinwheels with Spinach and Prosciutto
These Chicken Pinwheels with Spinach and Prosciutto are as delicious as they are beautiful! This nontraditional Saltimbocca Recipe is elegant enough for company, yet easy enough for a weeknight meal.
This Easy Saltimbocca veers from the Roman specialty which uses sliced veal and translates to “jumps in the mouth.” It’s made from chicken instead of veal, includes spinach in the filling, and is rolled instead of simply layered.
Chicken Pinwheels with Spinach and Prosciutto
This recipe for Chicken Pinwheels with Spinach and Prosciutto is Giada’s version of a saltimbocca recipe, an Italian dish I first tasted after it was featured as an entree for my parents’ annual New Year’s Eve progressive dinner party. That was a traditional version made of flattened chicken filled with prosciutto and fresh sage leaves and drizzled with a lemon, wine sauce.
When I made the classic recipe for the picky hubby, he wasn’t thrilled with biting into the sage leaves, though I loved the flavor myself. Giada’s recipe was better received plus utilizing the unconventional spinach made for such a gorgeous presentation. We were both hooked. Plus, it’s SO darn pretty when sliced into roulades! I love a dish that’s super easy, yet elegant enough to serve to company.
Tips for Making Chicken Saltimbocca Pinwheels
A few tips to make your chicken pinwheels a success. I place my boneless, skinless chicken breasts in a heavy-duty Ziploc bag and gently pound with a flat meat mallet. A larger surface area will make these easier to roll, but don’t make them too thin.
Start with the narrow, tapered end when rolling, then secure with a toothpick. Just remember to remove the toothpicks before serving, especially if wine is being served with dinner! Check out these Bacon Cheeseburger Pizza Pinwheels for another “rolled” entree. And if you love pork, these Prosciutto Pork Pinwheels are amazing, too!
Chicken Spinach and Prosciutto Pinwheels
A beautiful, elegant chicken dish from Giada that's easy enough to make at home!
- 6 boneless skinless chicken breasts, pounded to evenly flatten
- Salt and freshly ground black pepper
- 6 slices prosciutto
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
- 3 tablespoons olive oil, divided
- 1/4 cup grated Parmesan
- 1 (14-ounce) can chicken broth
- 2 tablespoons fresh lemon juice
- Sprinkle the chicken with salt and pepper. Lay a slice of prosciutto over each chicken breast.
- Place spinach in a small bowl and season with then toss with one tablespoon of olive oil.
- Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each.
- Roll up the chicken like a pinwheel and secure with a toothpick.
- Heat the remaining 2 tablespoons of oil in a large skillet over high heat. Add the chicken and cook until browned, about 2 minutes per side.
- Add the chicken broth and lemon juice and bring the liquid to a boil. Reduce the heat, cover, and simmer until the chicken is just cooked through, about 10 minutes.
- Remove the chicken, turn up the heat and reduce the liquid to less than a cup.
- Remove toothpicks from the chicken. Drizzle the sauce over the chicken and serve.
Amount Per Serving: Calories: 341Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 126mgSodium: 1152mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 47g
19 Comments on “Chicken Pinwheels with Spinach and Prosciutto”
The dinner is full of healthy taste. A good way to add more vegetables to your family diet. I will soon try.
Love this version of saltimboca, so good. I think will be perfect for dinner !
I would prefer the spinach myself. The pinwheels look so pretty. We eat a lot of chicken in my house – that’s what’s usually on sale. Can’t wait to give this a try.
This makes a delicious meal and a lovely presentation. Happy to hear that Bill enjoyed it!
Gorgeous and do-able! Thank you for the elegant dinner inspiration, Liz =)
Liz, I would hire you to cook for me. Dinner, dessert. You do them all so well.
That spinach and prosciutto filling sounds so good, chicken has never looked better! 😉
These are so pretty, Liz and I would eat all of these ingredients including the sage. This is a great dinner party dish because it presents so well xx
This looks absolutely delicious Liz, I love the green against the moist chicken. The lemony sauce sounds so good. It’s not even that difficult to put together for a weeknight meal.
This really is a nice dish to serve when having guests…pretty and very flavorful.
Easy easy … and looks so appealing and elegant.
I recently bought some chicken cutlets and thought what could I roll up in these… now you have given my the answer. This sounds wonderful, low carb and light!
These look amazingly delicious. I feel like grabbing the chicken pinwheels from the screen and eating it. You have presented it so well too.
I usually struggle stuffing and rolling the chicken 😀 though it looks so good that I might get tempted to try again
Wow! This is indeed an elegant weeknight meal. Love these flavorful and stunning Chicken Pinwheels. Spinach and Prosciutto addition sound delicious!
You’re right – this is such an elegant way to serve chicken. Love your comment about the toothpicks!
I’ve been craving spinach lately, your chicken looks beautiful! No doubt I’d love this recipe:@)
Lizzy, that’s a really convenient and tasty way of having your proteins and veggies in one bite!
So tender and delicious..these chicken pinwheels are so perfectly done, Liz.