Title: Bombay Chicken Pinwheels
Categories: Appetizers, Posted
Yield: 36 Servings

1 lb Skinless Boneless Chicken
-Breast
1 tb Dijon Mustard
1 tb Butter Or Margarine
1/4 ts Salt
1/8 ts Pepper
2 tb Butter Or Margarine

-----------------------------------SAUCE-----------------------------------
1/4 c Chutney
1/2 c Peanut Butter
1/2 c Chicken Broth
1 tb Honey
1/4 ts Crushed Red Pepper
1 Clove Garlic; Crushed

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

Recipe by: Appetizers and Small Meals by Mable Hoffman

Posted to MC-Recipe Digest by Meg Antczak on May
06, 1998