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Chicken Pesto Pinwheels

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  Skinless boneless chicken breast halves 1 Pound (4 Halves)
  Pesto 1⁄2 Cup (8 tbs) (Spinach / Purchased)
  Paprika To Taste
  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.
Removeplastic wrap.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1359 Calories from Fat 565

% Daily Value*

Total Fat 66 g101.5%

Saturated Fat 12.5 g62.5%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 2558.3 mg106.6%

Total Carbohydrates 53 g17.7%

Dietary Fiber 6.2 g24.7%

Sugars 4 g

Protein 113 g226.8%

Vitamin A 12.6% Vitamin C 10.9%

Calcium 12.5% Iron 35.2%

*Based on a 2000 Calorie diet

Chicken Pesto Pinwheels Recipe