Chicken Pesto Pinwheels
|Skinless boneless chicken breast halves||1 Pound (4 Halves)|
|Pesto||1⁄2 Cup (8 tbs) (Spinach / Purchased)|
|Rye bread slices/Onion party bread slices||4|
|Dijon style mustard||2 Tablespoon|
Rinse chicken and pat dry.
Place each chicken piece between clear plastic wrap.
Pound lightly with meat mallet to 1/4-inch thickness.
Spread 2 tablespoons Spinach Pesto over each chicken piece.
Roll up jellyroll style, starting from a short side.
Place chicken rolls in ungreased 11x7-inch baking pan, seam side down.
Brush with water.
Sprinkle with paprika.
Bake in 350°F convection oven on rack #2 or #3 offset for 20 to 25 minutes (or bake in preheated 350°F radiant bake oven 25 to 30 minutes) or until chicken no longer is pink.
Remove; cover and chill 4 to 24 hours.
To serve, cut chicken rolls into 1/4-inch-thick slices.
Diagonally cut each rye bread slice in half.
Top bread triangles with Dijon-style mustard and chicken pinwheels.