Italian Chicken Spirals

For a delectable appetizer that will surely delight and impress your valued guests, give these Italian Chicken Spirals a shot, one of the finest recipes with chicken. Get some green spinach, white mascarpone cheese that is rolled between boneless skinless chicken breasts and pink prosciutto, and then create a colorful meal that is attractive and appealing to both the vision and the taste buds. Try the white and purple flowering kale as garnishing for a more colorful and brighter appearance.

Ingredients that you will be needing are 5 large skinless and boneless chicken breast cut in halves at about 1 ½ pounds in total, 5 thinly sliced prosciutto at about 2 1/2 ounces total, 5 medium leaves of spinach, have the stems removed, 1/4 cup of mascarpone cheese or a cream cheese will also work well, 1/2 tablespoon of olive oil, 1/4 teaspoon of paprika, 1 cup of mayonnaise, 1/4 cup of loosely packed and fresh basil, 1/4 small shallot, 1/4 clove garlic, white and/or purple kale flowering which is of course, optional.

Place the already cut in halves chicken breast, they should be boned side up in between 2 plastic wrap pieces. Lightly pound the chicken up to ¼ inch thickness. Repeat the process with remaining chicken breast that is cut in halves. Place them aside. Place the spinach leaves inside a colander; and the boiling water poured over the colander leaves settled in the sink. Using the paper towel, drain the spinach. Set a half chicken breast, smooth it side down, on a flat surface or on a cutting board. Season it with salt and little pepper. Have a slice of prosciutto arranged on the chicken. A cheese evenly spread with a rounded tablespoon over the prosciutto. Arrange the leaf of the spinach on top.

Tightly roll the chicken from one long edge to another and place, side down seam it, in a shallow greased baking pan. Repeat the process with remaining chicken breast cut in halves. Mix the olive oil and paprika and then brush it over the chicken. Bake it at about 375 degree Fahrenheit in an oven for around 30 minutes or wait until the chicken is tender enough and no longer appeared to be pink; slightly cool it down. Cover first and you are ready to refrigerate it for several hours.

As for the Basil Mayonnaise, this goes along pretty well with recipes with chicken: Just simply mix the fresh basil, mayonnaise, garlic, and shallot, in a blender container or food processor bowl. Have it covered and processed or blended until it smoothens. Cover it and chill up to 4 to 6 hours.

When you serve this kind of recipes with chicken appetizers, trim off the ends of the chicken rolls. Each chicken roll must be cut into 6 slices. Arrange your slices of chicken roll nicely on serving plate. Don’t forget to serve it with Basil Mayonnaise that has been spooned into a half sweet pepper and if desired, carefully garnish it with fresh basil. This could make as many as 38 appetizers.