Piccata Pinwheels

This recipe is created from three different recipes that have similar Italian flavors–Chicken Breasts stuffed with artichokes, Fontina and artichokes; Chicken roulade (which had a spinach filling) and finally the classic Chicken Piccata.  I took bits and pieces from each of these recipes and created my Piccata Pinwheels !


4 thin sliced chicken breasts

For filling:

1 can of artichoke hearts

1/4 cups od chopped sun-dried tomatoes (packed in olive oil)

1tsp of dried basil

For coating:

1/8 cups of flour

2 tsp of salt

2tsp of pepper

2tsp of dried basil

red pepper flakes (add according to you heat tolerance)

For the sauce:

1Tbsp of olive oil

1tsp of chopped garlic

juice of 1/2 a lemon

1Tbsp of drained capers

red pepper flakes (add according to you heat tolerance)

1/4cup of water


1. In a pan, saute artichokes, sun-dried tomatoes and basil.  There is no need to add oil since the tomatoes are packed in olive oil.

After the ingredients are mixed and heated through, puree in a blender to make a fine paste.

2. Spread the mixture generously over the chicken breast and roll them up.  Secure with toothpicks.  At this point you could cover then with plastic wrap or put them in a tupperware to cook later.

3. Mix flour, salt, pepper, basil, red pepper flakes.  Coat the chicken in the flour mixture.

4. Heat 1/2Tbsp of oil in a skillet and sear the chicken on medium high, placing them seam side down first.

5. Remove the browned chicken and set aside.

Reduce the heat and add remaining 1/2 Tbsp of oil.  Saute garlic and red pepper flakes till fragrant.  Then b the pan with lemon juice and water.

6. Let the liquid simmer for a few minute and stir in 1Tbsp of the remaining coating mixture to thicken the sauce.

7. Add the chicken back to the pan and mix in the capers.

8. Let the sauce reduce till desired consistency and serve immediately. Pairs really well with a simple salad and warm crusty bread !


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