Walnut Chicken Pinwheels 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 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.

WALNUT CHICKEN PINWHEELS

Steps:

• Preheat oven to 400°F.
• Pound chicken to about 1/4-inch thickness with flat side of meat mallet or chef's knife.
• Cover each chicken piece with spinach leaves.
• Spread each with Alouette.
• Top with pepper slices and walnuts.
• Carefully roll up each breast and secure with wooden toothpicks.
• Bake 20 to 25 minutes until cooked through.
• Chill, remove toothpicks, then slice into 1/2-inch rounds and serve cold.

BUFFALO CHICKEN PINWHEELS

Steps:

• Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
• In small bowl, mix chicken and hot pepper sauce until well coated. Spread 1 T cream cheese over each rectangle to within 1/4 inch of edges. Sprinkle evenly with chicken, blue cheese and chives.
• Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
• Bake 13 to 17 minutes or until edges are golden brown. Serve warm.
• Serve with blue cheese dip and celery sticks, if desired.

PARSLEY WALNUT PINWHEELS

Steps:

• In a food processor blend the flour, the salt, the Cheddar, and the butter until the mixture resembles meal. With the motor running add 5 tablespoons of the water and blend the mixture, adding more water if necessary, until it just forms a dough. (Do not overblend the dough.) Transfer the dough to a sheet of wax paper and halve it. With the motor running drop the garlic into the food processor and mince it. Turn off the motor, add the parsley and the walnuts, and blend them until they are chopped coarse. Add half the dough, reserving the other half, chilled, and blend the mixture, scraping down sides, until the parsley mixture is distributed evenly throughout the dough. Pat half the parsley dough into a 7- by 5-inch rectangle on a sheet of wax paper, reserving the other half, top it with another sheet of wax paper, and roll it into a 12- by 7-inch rectangle. Transfer the dough in the wax paper to a baking sheet and chill it for 10 minutes, or until it is firm but flexible. Repeat the rolling and chilling procedure with half of the reserved plain cheese dough.
• Discard the top sheet of wax paper from the plain cheese dough and arrange the parsley dough, unwrapped, on top, pressing the 2 layers together lightly with the rolling pin. Using the bottom sheet of wax paper as a guide and beginning with a long side, roll the dough tightly together jelly-roll fashion (if the doughs are too firm to roll easily, let them stand at room temperature until they are pliable) and chill the roll, wrapped well, for at least 1 hour or overnight. Repeat the entire procedure with the remaining reserved parsley and plain cheese doughs. The dough rolls may be made 1 week in advance and kept covered tightly and chilled.
• Unwrap the rolls and cut them crosswise into 1/4-inch-thick slices. Bake the pinwheels in batches on greased baking sheets in the middle of a preheated 400°F. oven for 12 to 14 minutes, or until they are golden, transferring them as they are baked to racks, and let them cool.

CHICKEN PINWHEELS RECIPE

Steps:

• Cover each tortilla with a wedge of spreadable cheese. Layer sliced chicken breast, lettuce, cucumber slices, tomatoes on each tortilla.
• Roll up, and cut into 1 inch slices.