Chicken Ham Pinwheels Recipes

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.

CHICKEN HAM PINWHEELS

Steps:

• 1. Place chicken breasts skinned side down on cutting board; pound to 1/4 inch thickness.
• 2. In a small custard cup, combine basil, salt, pepper, and garlic powder. Sprinkle on chicken. Place 3 slices of ham on each chicken breast to cover; roll up carefully lengthwise with ham inside (as snuggly as you can).
• 3. Spray 9 X 13 inch pan with cooking spray and gently place chicken rolls in pan. Drizzle with lemon juice, sprinkle with a light sprinkly of garlic powder and paprika. I use a little more lemon juice than the recipe calls for so there is a little more that gets under the chicken roll.
• 4. Bake at 350 for 35 to 40 minutes or until chicken is tender and lightly golden brown. Cool. Cover and place in refrigerator overnight. Cut into 1/4 inch slices. Makes about 24 slices.
• 5. Usually I double this recipe as it goes quickly and I make it the day before I'm going to serve it so the flavors blend together well.
• 6. Enjoy !!!

THE EASIEST HAM AND CHEESE PINWHEELS

Steps:

• mix the cream chees well with the chives.
• spread the mixture on the ham slices and roll up.
• slice each roll into about 1/3- 1/2 inch slices.
• lay each slice on a ritz cracker and arrange on a platter.