Spinach and mozzarella chicken pinwheels recipe
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Spinach and mozzarella chicken pinwheels recipe

Braai evenings are held midweek on Wednesdays and Fridays. Whether it’s the weekend or not, South Africans would use any excuse to fire up the braai. Chicken is a great go-to meat when you want to feed the whole family a delicious meal, and this dish adds a particular twist that everyone will love. What could possibly be bad with these delicate, buttery, butter-slathered chicken pinwheels filled with spinach and mozzarella?

Spinach and mozzarella chicken suggestions

The breasts may be made delicate and flat enough for rolling if they are pounded with a mallet or rolling pin beneath a sheet of plastic to prevent splashing. It’s a big assistance when it comes to cooking and wrapping up. Cooking these beauties on the grill is a simple; all you need is some char and flavour, and the courage to not waste any filling in the process. The garlic butter may be used to both baste and dip the meats. The filling would be excellent with some chunks of crispy bacon mixed in.

These chicken pinwheels stuffed with spinach and mozzarella are perfect for a weekday dinner that will surprise your family and friends.

Spinach and mozzarella chicken pinwheels recipe

Spinach and mozzarella chicken pinwheels recipe

Recipe by Marele van Zyl

Course: Main

Cuisine: Global

Difficulty: Easy

Servings: 6 servings

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Ingredients

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

  • salt and pepper

  • 9 slices mozzarella (each slice cut in half)

  • 1½ cups fresh baby spinach

  • 100g butter

  • 1 red onion, chopped

  • 3 cloves garlic, chopped

  • 1-2 tbsp. fresh chopped parsley

  • toothpicks

Method

  • Season chicken with salt and pepper.
  • Lay chicken flat. Place 3 half slices of provolone 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.

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