Chicken Pinwheels

These chicken pinwheels are a smart make-ahead appetizer that look far fancier than the work involved. Boneless chicken breasts get pounded thin, seasoned with basil and garlic, layered with a slice of ham, and rolled into tight logs. After a quick bake, they chill completely before being sliced into neat pinwheel rounds.

Pounding the chicken to an even quarter-inch thickness is the step that makes everything else work. Uneven chicken rolls unevenly, and thick spots stay undercooked while thin spots dry out. Place the breasts between plastic wrap and use a rolling pin or the flat side of a meat mallet, working from the center outward.

Slicing them cold is important too. A warm roll squishes and falls apart. A chilled one cuts clean, showing off that spiral of white chicken and pink ham on the platter.

Chef Tips

• Roll tightly from the longest side and place seam-side down in the baking dish. The weight of the roll keeps it sealed during baking.
• Don’t overbake. At a quarter-inch thick, these cook fast. Check at 20 minutes.
• Use a sharp knife for slicing the chilled rolls. A dull blade tears the meat and ruins the pinwheel look.
• These can be made a full day ahead. Keep the rolls whole in the fridge and slice just before serving for the freshest presentation.

Variations

• Add a thin layer of Swiss cheese inside the roll with the ham for a chicken cordon bleu twist.
• Swap basil for Italian seasoning and brush with pesto before rolling.
• Serve with a honey mustard dipping sauce or a Dijon cream on the side.