Chicken Pinwheels

Name: Chicken Pinwheels
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H35M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8 servings
Cuisine: european
Ingredients: 8 boneless skinless chicken breasts; 6 ounces sliced ham; 8 ounces smoked bacon; 4 eggs beaten; 3 diced pickles (dill, sweet, or sours, your preference); 1/2 cup butter; 3 tablespoons flour; 2 cups chicken stock; 2 tablespoons chopped tarragon

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Total: 1 hr 45 min

Prep: 10 min
Cook: 1 hr 35 min

Yield: 8 servings

Total: 1 hr 45 min

Prep: 10 min
Cook: 1 hr 35 min

Yield: 8 servings

Ingredients

8 boneless skinless chicken breasts

6 ounces sliced ham

8 ounces smoked bacon

4 eggs beaten

3 diced pickles (dill, sweet, or sours, your preference)

1/2 cup butter

3 tablespoons flour

2 cups chicken stock

2 tablespoons chopped tarragon

Directions

Place chicken in between plastic wrap and pound out until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over chicken and spread out. Top with diced pickles and roll into pinwheels. Once chicken is rolled, tie with string to secure. Heat the butter in a saute pan and brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to the same saute pan, and cook until light brown. Add the chicken stock, making sure to stir out any lumps. Return chicken to pan and place in a preheated 350 degree oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each breast into 4 pieces and serve with 2 tablespoons of sauce.