Your guests will know they're
special when you serve these wonderful appetizers.
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
- Preheat oven to 350°F
(175°C). Place chicken breast halves between sheets of waxed
paper. Lightly pound each breast until about 1/4 inch thick;
set aside.
- In a medium bowl, combine
cream cheese, sun-dried tomatoes, garlic, basil, capers, salt
and pepper.
- 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.
- Bake 25 minutes; do not
overcook. Cool, wrap and refrigerate until needed. At serving
time, cut each chicken roll into 1/2 inch slices.
- 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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