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  • Bombay Chicken Pinwheels

    0 votes
    Bombay Chicken Pinwheels
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Skinless Boneless Chicken Breast
    • 1 Tbsp. Dijon Mustard
    • 1 Tbsp. Butter Or possibly Margarine
    • 1/4 tsp Salt
    • 1/8 tsp Pepper
    • 2 Tbsp. Butter Or possibly Margarine
    • 1/4 c. Chutney
    • 1/2 c. Peanut Butter
    • 1/2 c. Chicken Broth
    • 1 Tbsp. Honey
    • 1/4 tsp Crushed Red Pepper
    • 1 x Clove Garlic, Crushed

    Directions

    1. Lightly lb. chicken breasts between 2 sheets of waxed paper till about 1/4" thick. Combine mustard, 1 tbsp melted margarine, salt and pepper in a small bowl. Spread top side of pounded chicken pcs with mustard mix.
    2. 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 heat 2 tbsp margarine. Add in chicken rolls; cook over medium-low heat about 10 min, turning, till cooked on all sides. Remove from heat; cold 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 quart saucepan, combine chutney, peanut butter, broth, honey, red pepper flakes and garlic. Bring to a boil; simmer 5 min.

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