Chicken Pinwheel Food

CHICKEN PINWHEELS

Steps:

• Combine chicken and broth in large nonstick skillet.
• Bring to a boil.
• Cover; reduce heat.
• Simmer 8 to 10 minutes or until chicken is done.
• Drain; cool slightly.
• Shred chicken or cut into thin strips.
• Spread each tortilla with cream cheese to within 1/2 inch of edges.
• Sprinkle evenly with garlic pepper and cayenne.
• Top evenly with chicken, slaw mix and chopped pepper.
• Press lightly to flatten.
• Roll tightly.
• Wrap each roll in plastic wrap.
• Refrigerate until ready to serve.
• Remove plastic wrap from rolls and cut each into 6 pieces.
• Use wooden picks for serving.
• Serve with salsa on the side.
• Refrigerate leftovers.

CHICKEN QUESADILLA PINWHEELS

Steps:

• Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter.

CHICKEN PINWHEELS

Steps:

• Place chicken in between plastic wrap and pound out until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over chicken and spread out. Top with diced pickles and roll into pinwheels. Once chicken is rolled, tie with string to secure. Heat the butter in a saute pan and brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to the same saute pan, and cook until light brown. Add the chicken stock, making sure to stir out any lumps. Return chicken to pan and place in a preheated 350 degree oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each breast into 4 pieces and serve with 2 tablespoons of sauce.

FAIREST WHEELS (CHICKEN PINWHEELS)

Steps:

• In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper.
• Set aside.
• In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer.
• Spread 1/3 cream cheese mixture over one side of tortilla.
• Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style.
• Wrap tortilla roll in plastic wrap.
• Repeat with remaining tortillas and filling.
• Refrigerate for 2 hours.
• Trim off the ends and cut each roll into 8 slices, serve cold.