4 boneless, skinless chicken breasts
2 medium zucchinis
2 frozen basil cubes (if you can’t find these, use 1 ½ teaspoons dried basil instead)
1/2 cup tomato sauce
2 tbsp olive oil
1 tsp garlic powder, optional
1 tsp salt
1/2 tsp ground black pepper
Whisk together the oil, tomato sauce, basil, salt, pepper and garlic in a small bowl. Cut the chicken breasts into long, thin strips (fingers) and place in the bowl with the tomato-basil sauce. You can continue immediately, or place the mixture in the refrigerator for a couple of hours to marinate before cooking. Preheat oven to 400 degrees.
Lay a strip of zucchini down on a board. Place a strip of chicken on top of it, about an inch from the edge. Roll the zucchini and chicken together to form a pinwheel. Place the pinwheel, seam side down, in a 9×13 roasting pan.
Bake the pinwheels for 25 minutes at 400, then place under the broiler and broil for an addition 4-5 minutes, until the tops are just starting to brown. Serve immediately.