Spinach and mozzarella chicken pinwheels: Tasty weeknight meal

Wednesday and Fridays are mid-week braai nights! As South Africans, we take any opportunity to put something on the braai, even if it isn’t the weekend. When you want to make something tasty for your family, chicken is often enjoyed by everybody and this recipe is something new and special. Our spinach and mozzarella chicken pinwheels are tender, cheesy and smothered in butter, so what’s not to love?

Spinach and mozzarella chicken tips

Flattening the chicken, under some plastic so that it doesn’t splash, will make it flat enough for rolling but also tenderize the breasts. This all helps with cooking time and rolling up. If you’re brave enough not to lose any filling, you can easily cook these beauties on the braai and give them some char and flavour. You can baste them with the garlic butter and serve it on the side as a dipping sauce. You can also add some crispy bacon bits to the filling.

If you’re looking or a simple weeknight recipe that will impress everybody, this Spinach and mozzarella chicken pinwheels is for you!

Spinach and mozzarella chicken pinwheels recipe

5 from 1 vote

Recipe by Marele van Zyl Course: MainCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Ingredients

• 6 6 chicken breasts (sliced thin or flattened with a mallet)

• salt and pepper

• 9 slices 9 mozzarella (each slice cut in half) or provolone

• 1½ cups 1½ fresh baby spinach

• 100 g 100 butter

• 1 1 red onion, chopped

• 3 cloves 3 garlic, chopped

• 1-2 tbsp 1-2 fresh chopped parsley

• toothpicks

Method

• Season chicken with salt and pepper.
• Lay chicken flat. Place 3 half slices of cheese onto chicken. Top with about ¼ cup spinach.
• Roll up chicken while keeping cheese and spinach tucked in and secure with toothpicks.
• Grill over medium low heat for 20 minutes rotating periodically. Check to make sure chicken is cooked through.
• Make garlic butter drizzle by melting butter over medium low heat in a small saucepan. Add onion and garlic. Let simmer for about 5 minutes. Add parsley and remove from heat.
• Right before removing chicken from grill, baste with garlic butter.
• Let chicken rest for 5 minutes once removed from heat. You can drizzle with more butter if you’d like.

Notes

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