astray recipes: Bombay chicken pinwheels

Categories: Appetizers; Posted
Yield: 36 Servings

Measure	Ingredient
1 pounds	Skinless Boneless Chicken Breast
1 tablespoon	Dijon Mustard
1 tablespoon	Butter Or Margarine
¼ teaspoon	Salt
⅛ teaspoon	Pepper
2 tablespoons	Butter Or Margarine
¼ cup	Chutney
½ cup	Peanut Butter
½ cup	Chicken Broth
1 tablespoon	Honey
¼ teaspoon	Crushed Red Pepper
1	Clove Garlic; Crushed

SAUCE

Lightly pound chicken breasts between 2 sheets of waxed paper until about ¼" 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 ½" 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 <meginny@...> on May 06, 1998

bombay chicken pinwheels