Bombay Chicken Pinwheels Recipe

• 1 lb Skinless Boneless Chicken Breast
• 1 Tbsp. Dijon Mustard
• 1 Tbsp. Butter Or possibly Margarine
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 2 Tbsp. Butter Or possibly Margarine
• 1/4 c. Chutney
• 1/2 c. Peanut Butter
• 1/2 c. Chicken Broth
• 1 Tbsp. Honey
• 1/4 tsp Crushed Red Pepper
• 1 x Clove Garlic, Crushed

1. Lightly lb.
2. chicken breasts between 2 sheets of waxed paper till about 1/4" thick.
3. Combine mustard, 1 tbsp melted margarine, salt and pepper in a small bowl.
4. Spread top side of pounded chicken pcs with mustard mix.
5. Starting with long edge, tightly roll chicken like a jelly roll.
6. Secure with a small wooden pick.
7. Repeat with remaining chicken.
8. In a 10" skillet heat 2 tbsp margarine.
9. Add in chicken rolls; cook over medium-low heat about 10 min, turning, till cooked on all sides.
10. Remove from heat; cold slightly.
11. Cut each roll crosswise into 1/2" thick slices.
12. Insert a small wooden pick into each slice.
13. Prepare dipping sauce and serve.
14. In 1 quart saucepan, combine chutney, peanut butter, broth, honey, red pepper flakes and garlic.
15. Bring to a boil; simmer 5 min.

chicken, dijon mustard, butter, salt, pepper, butter, chutney, peanut butter, chicken broth, honey, red pepper, clove garlic

Taken from cookeatshare.com/recipes/bombay-chicken-pinwheels-88916 (may not work)