STUFFED CHICKEN PINWHEELS RECIPES
STUFFED CHICKEN BREAST PINWHEELS RECIPE - FOOD.COM
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.
Total Time 15 minutes
Prep Time 0S
Cook Time 15 minutes
Yield 6 serving(s)
Number Of Ingredients 11
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, FatContent 14, SaturatedFatContent 2.2, CholesterolContent 71, SodiumContent 961, CarbohydrateContent 8, FiberContent 1.3, SugarContent 3.9, ProteinContent 28.2
STUFFED CHICKEN PINWHEELS WITH ROASTED GREEN BEANS ...
Provided by Rachael Ray Every Day
Number Of Ingredients 19
Steps:
- Preheat the oven to 475 degrees . On a baking sheet, toss the green beans, shallots, garlic and olive oil; season with salt and pepper. Roast until the green beans are crispy on the edges, 10 to 12 minutes.
- While the green beans are cooking, butterfly the chicken by slicing horizontally into the thick, long side of each breast, being careful not to slice all the way through; open like a book. Using a mallet, pound each chicken breast out a bit. Season with salt and pepper. Top each chicken breast with the sliced garlic, lemon zest, soft cheese, layers of herbs and greens and the shaved Parm. Roll up each bundle and tie with 3 pieces of kitchen string ; season.
- Heat a cast-iron skillet over medium-high. Add the oil, two turns of the pan. Add the chicken and cook, turning, until evenly browned, about 6 minutes.
- Remove the green beans from the oven and reduce the heat to 400 degrees . Add the chicken in the skillet and roast until cooked through, 8 to 10 minutes. Transfer the chicken to a cutting board. Place the skillet back on the stove; add the wine and stock. Cook over medium heat, whisking up the browned bits, until the sauce is reduced slightly, about 2 minutes. Swirl in the lemon juice and the butter.
- Cut the strings off the chicken; slice each into 1/2-inch-thick pinwheels. Arrange the chicken on plates and top with the lemony pan sauce. Serve the green beans alongside the chicken.
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Reviews 4
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Calories 105 calories per serving
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