Chicken Ham Pinwheels Recipes

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CHICKEN-PROSCIUTTO PINWHEELS IN WINE SAUCE



Chicken-Prosciutto Pinwheels in Wine Sauce image

We host a large group for holiday meals, and these pinwheels always go over well alongside the regular dishes. I often double this recipe and use two 13x9-in. pans. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (6 ounces each)
6 thin slices prosciutto or deli ham
6 slices part-skim mozzarella cheese
2 large eggs, lightly beaten
1/2 cup Italian-style panko bread crumbs
1/2 cup butter, cubed
1 shallot, finely chopped
2 garlic cloves, minced
3 cups Madeira wine

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks., Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into 3 slices; place in a greased 13x9-in. baking dish, cut side down. Refrigerate, covered, overnight., Preheat oven to 350°. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken., Bake, uncovered, until a thermometer reads 165°, 30-35 minutes. Discard toothpicks before serving.

Nutrition Facts : Calories 581 calories, Fat 30g fat (15g saturated fat), Cholesterol 227mg cholesterol, Sodium 827mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 48g protein.

CHICKEN PINWHEELS



Chicken Pinwheels image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

8 boneless skinless chicken breasts
6 ounces sliced ham
8 ounces smoked bacon
4 eggs beaten
3 diced pickles (dill, sweet, or sours, your preference)
1/2 cup butter
3 tablespoons flour
2 cups chicken stock
2 tablespoons chopped tarragon

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.

CHICKEN PINWHEELS



Chicken Pinwheels image

This is a different twist on a pinwheel than what I'm use to. It is very good! I had them at a New Year's party and asked for the recipe...here it is. :)

Provided by mydesigirl

Categories     Chicken Breast

Time 35m

Yield 24 appetizers

Number Of Ingredients 8

3 boneless skinless chicken breasts
4 large whole wheat tortillas
1 cup chicken broth
1/2 cup fat-free cream cheese with garden vegetables, softened
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon cayenne pepper (optional)
1 1/3 cups coleslaw mix
1/3 cup green bell pepper, chopped

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.

Nutrition Facts : Calories 19.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 8.6, Sodium 42.1, Carbohydrate 0.3, Fiber 0.1, Sugar 0.2, Protein 3.7

CHICKEN AND HAM PINWHEELS



Chicken And Ham Pinwheels image

Number Of Ingredients 13

1 cup celery chopped
3/4 cup onion chopped
2 tablespoons butter or margarine
1 cup chicken chopped cooked
1 cup ham chopped cooked
1/4 cup water
2 tablespoons parsley chopped
1/4 teaspoon salt
1/4 teaspoon nutmeg ground
1 egg beaten
12 frozen phyllo pastry leaves (about 16 x 12 inches each), thawed
3/4 cup butter melted
Mushroom Cheese Sauce (see below)

Steps:

  • In a covered 10-inch skillet over medium heat, cook celery and onion in 2 tablespoons butter or margarine for 5 to 7 minutes or until tender but not browned set aside.In a medium bowl, combine chicken, ham, water, parsley, salt and nutmeg stir into celery-onion mixture. Stirring constantly over medium heat, cook until no liquid remains. Remove from heat. Stir in egg set aside.Preheat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.Cover pastry leaves with a damp towel to prevent drying out. Place 2 leaves on a second damp towel brush with melted butter. Place another leaf on top brush with butter. Repeat until 6 leaves have been stacked. Top with half of the chicken-ham mixture, spreading to within 1 inch of all edges. Fold long edges over filling. Carefully roll as for a jelly roll, starting from short side. Place, seam-side down, on jelly roll pan. Repeat to make a second roll. Brush rolls with remaining butter. With a sharp knife, score each roll to mark eight slices.Bake for 40 minutes or until rolls are browned and crisp.Slice rolls where scored. Pour Mushroom Cheese Sauce into a large, shallow serving dish and arrange rolls on top.Note: Pinwheels can be reheated in a preheated 300° oven. Sauce can be reheated on low if needed.

Nutrition Facts : Nutritional Facts Serves

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