Bombay chicken pinwheels
36 Servings
Ingredients
| Quantity | 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 | |
Directions
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