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Spirale con Petto di Pollo Spinaci e Pancetta
(Chicken breast Pinwheel Spinach & Pancetta)
(Serves 4)

Ingredients: Grilling Condiment:

4 – 6 oz chicken breast, boneless ¾ cup or 200 ml. evoo
8 slices pancetta ¼ cup or 50 ml. lemon juice
2 – 10 oz pkg s. fresh spinach, washed, 2 Teasp. or 10 ml.parsley, chopped
-cooked and squeezed 1 sprig rosemary, chopped
2 slices white bread, crumbled 2 sprigs thyme
¼ cup or 50 mL parmigiano, grated 3-4 leaves basil, chopped
salt and pepper ½ clove garlic, minced
salt and pepper

Method:

1 In a bowl, combine spinach, bread and parmigiano cheese. Add salt and pepper and set aside.

2. Place chicken on a cutting board between 2 sheets of plastic wrap and using a meat mallet pound the meat into a rectangular shape.

3. Remove plastic and arrange 2 slices of pancetta lengthwise over meat and spread spinach mixture over pancetta.

4. Roll up chicken from the short side and secure with a toothpick at each slice of pancetta.

5. Cut into two wheels and grill or pan fry for 8 to 10 minutes on each side until cooked. Add salt and pepper to taste and serve with extra virgin olive oil or special condiment.

Method for Condiment

6. In a bowl, combine lemon, salt and pepper . Add oil a little at a time, mixing with a whisk.

7. Add herbs and mix well. Prepare this condiment 1-2 hours before using.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.