Chicken pinwheels, tomato sauce and spicy spuds
I was going through my old recipes and found this one so thought I’d share it, apologies for the poor photo. If it’s not got enough chilli in it you can always spice up the sauce with some sliced fresh chilli or chilli paste…or if feeling lazy a splash of good chilli sauce.
- 2 chicken breasts
- 2 tablespoons cream cheese
- 2 tablespoons mascarpone
- handful of fresh basil
- 200ml passata
- 1 red onion
- salt + pepper
- 3 sundried tomatoes
- 2 spuds (something like maris piper work well)
- chilli powder or crushed dried chillis
- mixed herbs.
- 1 clove garlic
For the spuds
- peel , chop and then boil the spuds until soft. drain, season with salt and pepper, add some chilli powder, mixed herbs and paprika to taste.
- heat some olive oil in a baking tray in the oven, and then add the potatoes
- bake until crispy
For the chicken
- roughly tear half of the basil and mix with the cream cheese and mascarpone, finely chop the sundried toms and add those, season with salt and pepper.
- flatten the chicken breasts and divide the cheese mix between the two and spread out evenly
- roll up each chicken breast, wrap in foil really tightly to form a “cracker” shape
- poach chicken in boiling water for 20mins.
- remove the chicken from the water and keep warm, i like to quickly brown the chicken in a pan afterwards to give it a bit of colour.
For the sauce
- finely chop the onion, fry in a little oil until soft and then crush and add the garlic.
- add the passata and simmer until it starts to thicken
- stir in the rest of the basil.
plate up and enjoy.