Bombay Chicken Pinwheels
Serving Size: 36
Categories: Posted, Appetizers
1 pound Skinless Boneless Chicken Breast
1 tablespoon Dijon Mustard
1 tablespoon Butter Or Margarine
1/4 teaspoon Salt
1/8 teaspoon Pepper
2 tablespoons Butter Or Margarine
1/4 cup Chutney
1/2 cup Peanut Butter
1/2 cup Chicken Broth
1 tablespoon Honey
1/4 teaspoon Crushed Red Pepper
1 Clove Garlic ; Crushed
Lightly pound chicken breasts between 2 sheets of waxed paper until
about 1/4" thick. Combine mustard, 1 Tbsp melted margarine, salt and
pepper in a small bowl. Spread top side of pounded chicken pieces
with mustard mixture. Starting with long edge, tightly roll chicken
like a jelly roll. Secure with a small wooden pick. Repeat with
remaining chicken. In a 10" skillet melt 2 Tbsp margarine. Add
chicken rolls; cook over medium-low heat about 10 minutes, turning,
until cooked on all sides. Remove from heat; cool slightly. Cut each
roll crosswise into 1/2" thick slices. Insert a small wooden pick
into each slice. Prepare dipping sauce and serve. In 1 qt saucepan,
combine chutney, peanut butter, broth, honey, red pepper flakes and
garlic. Bring to a boil; simmer 5 minutes.
Recipe by: Appetizers and Small Meals by Mable Hoffman
Posted to MC-Recipe Digest by Meg
Antczak <[email hidden]>
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