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Holiday Chicken Pinwheels

4 boneless, skinless chicken breast halves
3 ounces cream cheese, softened
1/4 cup oil-packed, sun-dried tomatoes, minced
1 clove garlic, minced
1 tablespoon fresh basil, minced
2 teaspoons small capers, rinsed
2 tablespoons Dijon mustard
18 slices homemade-style bread
1 tablespoons olive oil
1/8 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
9 small parsley sprigs

1. Preheat oven to 350°F. Place chicken breast halves between sheets of waxed paper. Lightly pound each breast until about 1/4 inch thick; set aside.
2. In a medium bowl, combine cream cheese, sun-dried tomatoes, garlic, basil, capers, salt and pepper.
3. Spread a generous tablespoon of cream cheese mixture on each chicken breast. Beginning at the long edge, roll up each piece of chicken similar to a jelly roll. Secure each breast with a wooden toothpick. Lightly coat chicken rolls with olive oil; sprinkle with paprika. Place chicken seam-side-down into shallow baking dish.
4. Bake 25 minutes; do not overcook. Cool, wrap and refrigerate until needed. At serving time, cut each chicken roll into 1/2 inch slices.
5. Cut 2 1/2 inch circles from each bread slice; spread each bread circle with mustard. Top each piece of bread with a chicken pinwheel; garnish with parsley. Arrange on platter to serve.

Makes 36 appetizers. Serves 10 to 12.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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