Chicken Pinwheels with Balsamic Butter Sauce

At the butcher’s the other day, I asked him to slice the 2 chicken breasts really thinly. But then today, I couldn’t remember why I’d asked that so a blank stare into the fridge concluded in this meal….

I thought about putting cheese into these pinwheels along with the ham, to make it sorta mini chicken cordon bleu, but decided to keep away from cheese for this recipe for a change. That’s how I came up with the sauce…. I realised that I didn’t have any cream but really wanted to do some sort of sauce to drip over the chicken. I thought about using cream cheese but then see my earlier statement of trying to avoid cheese! I DO like balsamic vinegar but wasn’t quite sure how it would go over in the house.

Turns out, it went over okay!

And sealing the chicken before baking it with a little bit of coconut flour? Not coconut-y at all. In fact, you’d be hard pressed to realize that was coconut and not regular flour or even breadcrumbs. (Well, at least I would….) That small, extra step made a world of difference.

You all do realize that half the reason I post these recipes is so that I can refer back to them when I have made something and am asked to repeat it…. because normally, I can’t. This one will be repeated – often!


For the chicken:

  • 500g of chicken breast sliced thinly (get your butcher to do this!)
  • 150g of prosciutto ham
  • 2 tablespoons of coconut flour
  • Sea salt and pepper
  • Olive oil for frying

For the sauce

  • 5 tablespoons of balsamic vinegar
  • 5 tablespoons of water
  • 1 tablespoon of lemon juice
  • 45g of butter
  • 1 teaspoon of dried rosemary


  1. Preheat the oven to 200 C.
  2. Put your coconut flour on a plate and season with salt and pepper.
  3. I had about 15 pieces of chicken, which was 2 breasts cut up really thinly (I have a great butcher!).
  4. Lay a strip of the ham on each piece and roll them up so they are little bundles. I got the toothpicks out here just in case, but they weren’t needed. They seemed to hold together fine.
  5. Roll each piece in the coconut flour and stick ’em on a plate until all are done.
  6. Heat your oil in a frying pan and, about 5 bits at a time, quickly seal the chicken parcels. Then place them in a baking tray. I did this in 3 batches so as not to crowd the frying pan.
  7. Place the tray in the oven and bake for about 20 minutes.
  8. Meanwhile, make your sauce.
  9. In the same frying pan, that contains remnants of your just-sealed chicken (ie: coconut flour), add the water and balsamic vinegar. Bring it to a boil and then lower the heat. Scrap all the lovely goodness from the bottom of the pan. Simmer this for about 5 to 10 minutes while it reduces a bit.
  10. Add the rosemary, then stir in the butter. Keep simmering!
  11. When it’s all combined, throw in the lemon juice. Stir it about a bit longer, then remove from the heat and stick it in a jug to let folks pour on as they see fit!

Author: torie

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