Honey Mustard Chicken Pinwheels Recipes

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HONEY MUSTARD CHICKEN PINWHEELS



Honey Mustard Chicken Pinwheels image

Provided by Giada De Laurentiis

Time 10m

Yield 4

Number Of Ingredients 8

2 store-bought rotisserie chicken breasts (finely shredded to yield 2 cups meat)
1 1/2 cups arugula (chopped)
1 cup mascarpone (at room temperature (8 ounces))
1/4 cup honey
1/4 cup whole grain mustard
Zest of 1 large lemon
Kosher salt and freshly ground black pepper
Two 12-by-9-inch whole wheat or plain Lavash breads

Steps:

  • This recipe originated from Giada's Feel Good Food.
  • Mix the chicken, arugula, cheese, honey, mustard and lemon zest in a medium bowl until smooth. Sprinkle with salt and pepper.
  • Divide the mixture in half and spread over the breads, leaving a 1/2-inch border. Starting at the longest edge, tightly roll up the breads like a jelly roll. Cut each sandwich into eight 1 1/2-inch-thick pieces using a serrated knife and serve.

Nutrition Facts : ServingSize 4

CHICKEN PINWHEELS



Chicken pinwheels image

Sometimes a recipe just hits you, like this one did. And you try it and well you say to your self...self...you did good. If you find yourself with two different sizes just start the bigger one a minute or two first. And don't let the butter scare you, the green vegetables you'll serve " I served broccoli and peppers "...

Provided by Irisa Raina 9

Categories     Other Main Dishes

Time 1h15m

Number Of Ingredients 11

2 skinless boneless chicken breasts
2 or 3sd tablespoons honey mustard dressing " recipe on jap"
2 handfuls of fresh spinach " this will depend on how big or small the chicken is"
4 to 5 slices of swiss cheese
2 teaspoons sea salt
1 tablespoon fresh ground pepper
¾ cup self rising flour
1 tablespoon corn starch
1 tablespoon sea salt
1 tablespoon fresh ground pepper
4 tablespoons unsalted butter for frying " yes i said butter lol "

Steps:

  • 1. Pound the chicken thin between two slices of saran wrap, I happened to have two different size breasts but that really won't affect the cooking. Lay each breast on a piece of non stick foil " non stick side up ".
  • 2. Spoon the honey mustard dressing on each breast.
  • 3. Put the fresh spinach on top.
  • 4. Then top with the Swiss cheese.
  • 5. Roll the chicken jelly roll style and pull the foil as tight as you can, crimp the ends and put in the refrigerator for at least 3 hours.
  • 6. WHEN YOU ARE READY TO COOK THE CHICKEN:
  • 7. Mix the flour & corn starch in a bowl.
  • 8. Season with the salt and pepper
  • 9. Dredge the chicken rolls in the flour mixture, shake off any excess and let it sit in the refrigerator " uncovered" for at least 30 minutes.
  • 10. Melt the butter.
  • 11. Fry the chicken covered until it is cooked and all beautiful browned.

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