Italian Basil & Tomato Chicken Spirals

I bet I'm not the only one who regularly makes at least four, entirely different meals to keep everyone in the family happy. One family member is a recently converted vegetarian and is adamant that nothing meaty can come within 30cm of her plate. Another will eat chicken only if it's in a curry. A third loves chicken but hates curry. And the fourth only ever eats spaghetti bolognese. Even at breakfast. Sound familiar? Fortunately, I've built up an arsenal of amazingly quick 'n easy recipes that look and taste as if you've slaved in the kitchen for hours, and I'm only to happy to share them. These Italian-inspired, basil 'n tomato chicken spirals is a recent favorite and is always amazingly well received. The flavors compliment one another perfectly, they're incredibly simple to assemble and bake, and taste equally sublime when served cold and sliced on salad greens or in sandwiches. Roll up and join me in making this fabulously versatile, rolled chicken breast dish.

Ingredients:

• 6-8 thin chicken schnitzels

• Basil pesto or fresh basil leaves

• Sun dried tomato pesto or chopped sun dried tomatoes

• Cherry tomtatoes

• 2 tbsp olive oil

• Toothpicks to secure rolls

Marinade:

• 1 tsp wholegrain Dijon mustard

• 2 tbsp wine vinegar or lemon juice

• 1 tsp sugar

• 2 tbsp olive oil

• 1 tsp dried oregano

• 1/2 tsp chili flakes, optional

• Salt and pepper, to taste

*a good Italian dressing can be used in place of marinade if you prefer.

Method:

1. Whisk together all marinade ingredients in a bowl. Add chicken and toss to coat. Cover and set aside to marinate for at least half an hour. Pre-heat oven to 180C.

2. Remove schnitzels from marinade and spread basil pesto on one side, then top with chopped sun dried tomatoes (or spread with sun dried tomato pesto and top with fresh basil leaves). Roll up schnitzels and secure with toothpicks.

3. Heat oil in a pan and fry rolls on all sides for a few minutes until lightly colored. Place rolls onto a greased or lined baking tray and scatter cherry tomatoes over the top.

4. Bake for 15-18 minutes, taking care not to overcook. Remove from the oven and allow to rest for a few minutes before removing toothpicks.

5. Serve warm, topped with roasted cherry tomatoes and sides of your choice. Alternately, allow to cool and slice into pinwheels before serving on salad greens with Italian dressing, or as part of a deli platter. These are also delicious sliced in sandwiches with mayonnaise and lettuce.

Cook's Notes:

I know that I haven't included quantities of pesto or sun-dried tomatoes, but this is up to you. You can put as much of any of the fillings inside as you like, or even use something completely different like spinach.