Italian Chicken Spirals
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1) Pre-heat the grill to its highest setting.
2) Place the aubergine slices on a baking tray. Drizzle over 3 tablespoons olive oil and grill for 5 minutes on each side or until golden.
3) Place the chicken breasts on a board. If too thick, flatten them by placing between 2 sheets of non-stick baking parchment paper and gently bashing with a rolling pin.
4) Spread each chicken breast with sun dried tomato paste, then an aubergine slice and top with a few basil leaves and a sprinkling of salt and freshly ground black pepper and crushed garlic.
5) Roll up firmly and secure with a cocktail stick. Brush with a little beaten egg and sprinkle with breadcrumbs or matzo meal.
6) Heat the remaining 2 tablespoons of olive oil. Sauté the chicken breasts for about 3 minutes on each side or until golden.
7) Place the spirals on a baking tray.
8) Preheat the oven to 200 C/ 400 F/ Gas Mark 6.
9) Cook for 25 – 30 minutes or until thoroughly cooked.
10) To make the dressing, roast the pine nuts in a dry frying pan for 2 – 3 minutes. They will cook fast so keep an eye on them. Remove immediately and transfer to another dish.
11) Place the pine nuts, basil and garlic in the food processor. Blitz together so that it forms a paste. Gradually add the olive oil and season to taste.

To serve the stylish way: Place the chicken spirals on a warmed plate. Drizzle over some basil dressing and garnish with sliced cherry tomatoes and sprigs of basil.
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cook: Main course

Italian Chicken Spirals

This recipe transforms a chicken breast into a delicious wrap of aubergine, basil and tomatoes, the flavours of Italy. The meat needs to be flattened and I found the best way to do this is to place the breast between two sheets of cling film or baking parchment paper. It can be prepared in advance and cooked at a later stage. To keep the Italian style, serve with a basil dressing.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4 people


4 chicken breasts – thinly sliced and flattened
4 teaspoons sun-dried tomato paste or tomato puree
2 cloves garlic- peeled and crushed
1 aubergine – sliced thinly lengthways
5 tablespoons olive oil
1 egg – for coating
8 tablespoons breadcrumbs or mato meal
Salt and freshly ground black pepper
Basil Dressing
75g tablespoons pine nuts
2 cloves garlic- peeled and roughly chopped
100ml olive oil
Large bunch of fresh basil
Salt and freshly ground black pepper
Garnish: Sprigs of basil, 4 cherry tomatoes sliced
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