These Chicken Pinwheels with Spinach and Prosciutto are as delicious as they are beautiful! Elegant enough for company, yet easy enough for a weeknight meal.
Chicken Pinwheels with Spinach and Prosciutto or Saltimbocca
This recipe for Chicken Pinwheels with Spinach and Prosciutto is Giada’s version of saltimbocca, an Italian dish I first tasted after it was featured as an entree for my parents’ annual New Year’s Eve progressive dinner party. Flattened chicken was 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 utilizing the unconventional spinach made for such a gorgeous presentation. We were both hooked. Plus, it’s SO darn pretty when cut into roulades! I love a dish that’s super easy, yet elegant enough to serve to company.
Tips for Making Pinwheels
A few tips to make your pinwheels a success. I place my boneless, skinless chicken breasts in a heavy duty zip-loc 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!
- Yield: 6 servings 1x
- Category: Entree, Chicken
- Cuisine: Italian
- 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 the 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..