Recipe courtesy of Michael Symon
1 hr 45 min
10 min
1 hr 35 min
8 servings


  • 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


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Teriyaki Chicken Thighs

Recipe courtesy of Ellie Krieger

Chicken Milanese with Salsa Rosa

Recipe courtesy of Michael Chiarello

Beer Can Chicken with Cola Barbecue Sauce

Recipe courtesy of Steven Raichlen

Portuguese One Pot Chicken and Potatoes

Recipe courtesy of Rachael Ray

Crisp Chicken Wings with Chili-Lime Butter

Recipe courtesy of Tyler Florence

Spicy Four-Chile Pepper Chicken

Recipe courtesy of Ching-He Huang

Chicken Pinwheels with Telluride's Own Rub and SW Seasoning

Barbecued Chicken

Recipe courtesy of Brooks' House of BBQ


So Much Pretty Food Here