Chicken Pinwheels

TOTAL TIME: 1 hr 45 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 35 min
YIELD: 8 servings
LEVEL: --

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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on December 21, 2011

    Flag

    A great twist on familiar German "Rouladen", often made with veal. Very tasty.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 20, 2011

    Flag

    This was fantastic! I can see where some people would cut the pickle out of the recipe, and I pity them! The acid from the vinegar nicely cuts the saltiness of the ham and bacon and 'lightens' the flavor profile nicely! I thought the egg would be a bit strange, but it added a level of creaminess that was only slightly discernable but leveled the dish. This is definitely going into my 'KEEP' file!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.