Stuffed Chicken Breast 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.

STUFFED CHICKEN BREAST PINWHEELS



Stuffed Chicken Breast Pinwheels image

Pickles are the special ingredient in this entrée that taste as delicious as it looks! Marinate chicken overnight, then pat dry, and brush with dijon mustard - so very tasty done on the BBQ.

Provided by Chef mariajane

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breasts, butterflied and pounded thin
1 1/2 cups brine of bick's baby dill pickles, 50% less salt
1/4 cup olive oil
1/2 teaspoon pepper
2 tablespoons Dijon mustard
3 bick's baby dill pickles, 50% less salt, quartered lenghtwise
12 slices Spanish onions
monterey jack cheese (cut into sticks 3x1/2-inches)
toothpick
1/4 cup mayonnaise
1 tablespoon chipotle hot sauce

Steps:

  • Place chicken breast, brine, olive oil and pepper in resealable bag. Marinate in refrigerator overnight.
  • Preheat oiled BBQ grill to medium. Meanwhile remove the chicken from brine and pat dry. Discard brine. Place chicken on surface and brush with mustard.
  • Lay 2 pickle quarters, 2 sticks cheese, and 2 strips of onion along the shorter edge of chicken breast and roll jelly roll style. Secure bundles with toothpicks.
  • Place on preheated grill. Sear on all sides and reduce heat to low. Cook until chicken is no longer pink inside, about 15 minutes.
  • Remove and let sit 5 minutes. To serve, slice on diagonal and arrange on serving dish.
  • CHIPOTLE MAYO DIPPING SAUCE: Combine dipping sauce ingredients and serve.

Nutrition Facts : Calories 273.1, Fat 14, SaturatedFat 2.2, Cholesterol 71, Sodium 961, Carbohydrate 8, Fiber 1.3, Sugar 3.9, Protein 28.2

STUFFED CHICKEN BREAST WRAPPED IN BACON



Stuffed Chicken Breast Wrapped in Bacon image

Spruce up chicken breast with this simple recipe. By stuffing chicken with cheese and garlic, then wrapping it in bacon, you get lovely, moist meat. You can easily double the ingredients if cooking for more people.

Provided by Ayms123

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

2 chicken breast fillets
1 (4 ounce) ball water-packed fresh mozzarella cheese, drained and sliced
2 cloves garlic, cut in half, divided
4 slices bacon
1 red onion, cut into wedges
1 tablespoon olive oil, or as needed
1 teaspoon chopped fresh rosemary

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Make a pocket in each of the chicken breasts by slicing down one side, making sure to not slice all the way through. Stuff each pocket with mozzarella cheese and a 1/4 the minced garlic. Wrap 2 slices of bacon around each stuffed breast and secure in place with toothpicks. The pocket opening should be completely covered.
  • Combine onion and remaining garlic in a shallow baking dish and drizzle with olive oil. Place stuffed chicken breasts on top and sprinkle with rosemary.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 525.5 calories, Carbohydrate 14.8 g, Cholesterol 120.7 mg, Fat 33.4 g, Fiber 1.3 g, Protein 40.1 g, SaturatedFat 11.8 g, Sodium 978.7 mg, Sugar 3 g

STUFFING STUFFED CHICKEN BREASTS



Stuffing Stuffed Chicken Breasts image

I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

1 small onion, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons butter, divided
1 teaspoon reduced-sodium chicken bouillon granules
1/4 cup boiling water
3 cups soft bread crumbs
3 tablespoons fat-free milk
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

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