Bombay Chicken Pinwheels
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 > -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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