Chicken and Prosciutto Pinwheels
I lately have had a yearning for big family style meals. Maybe its the colder temperatures or maybe its just that I am getting older, but I have been searching for recipes for simple comfort food made with basic ingredients. These chicken and prosciutto pinwheels stuffed with spinach, mozzarella and ricotta totally fit that label. They make for the perfect weeknight dinner that you can pair with a simple salad and feel satisfied. You could easily double or triple this recipe if you’re cooking for a crowd.
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For this recipe and many recipes of this type you need a meat tenderizer to pound the chicken so that it is flat enough to be rolled. SO last weekend when I wanted to make this I texted my girlfriend, “Do you have a meat tenderizer?” and she said, “No I just use my hand.” Hmmmm OK well what if I’m NOT quite that strong? And that’s how I ended up at Target mid meal scouring the cooking aisle for a meat tenderizer. Honestly I cannot bring up Target without going off on a quick Target tangent… but have you ever had to go to Target while you’re in a hurry? Remember I am mid meal when I went there, but you CANNOT go to Target in a hurry! My brain was like, “oooo Christmas mugs! NO you’re here for a meat tenderizer. OOO new nonstick pans! Noooo you’re here for a meat tenderizer.” That went on for quite a while until I got what I needed and got the heck out of there. Least amount of money I have ever spent there.
Once you have your meat tenderizer in hand, making this recipe is relatively simple. You take two boneless skinless chicken breast and pound until about half their original thickness. Cut each breast in half and then lay a piece of prosciutto on each half breast. In a medium bowl combine chopped spinach, ricotta and mozzarella cheese until fully combined. Side note on ricotta: I highly recommend full fat ricotta for this an all recipes. Spread the spinach and cheese mixture over the prosciutto. Roll each one into a tight pinwheel and place in a baking dish to bake.