Recipe - Bombay Chicken Pinwheels

1 pound Skinless Boneless Chicken
Breast
1 tablespoon Dijon Mustard
1 tablespoon Butter Or Margarine
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 tablespoon Butter Or Margarine

SAUCE
One fourth cup Chutney
One half cup Peanut Butter
One half cup Chicken Broth
1 tablespoon Honey
One fourth teaspoon 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 mediumlow 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 MCRecipe Digest by Meg Antczak meginny@frontiernet.net on May
06, 1998