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This recipe for chicken and cream cheese pinwheels is great as a gourmet appetizer or as a meal served with pasta and grilled vegetables. It makes about 2-4 servings.

Ingredients:

4 large chicken breasts sliced length-wise
2 tsp. thyme
1 tbsp. tarragon
1 dash of salt and pepper
garlic powder or fresh garlic to taste
1 package frozen spinach or asparagus, thawed
1 tbsp. olive oil
1 tsp. marjoram or basil
1/4 cup Neufchatel cream cheese
8 small wooden skewers


Directions:

Cut the raw chicken breast in half length-wise and remove any excess fat. Sprinkle with the salt and pepper, thyme, tarragon, and marjoram. Layer with the garlic, thawed frozen spinach, or asparagus (spinach works better for rolling), and cream cheese, with the cream cheese on top. Put the skewer through one end of the chicken, grabbing the cream cheese and vegetable layer along with the chicken. Then, put the skewer through the other side of the chicken, making a circle (not really a roll). You can also try rolling it and then securing it with the skewer, but sometimes it is hard to get the filling to stay inside. Place the skewered chicken in a glass pan and drizzle with olive oil and cover with aluminum foil (this is very important; it keeps the chicken moist). Cook in a preheated 375-degree oven for 35-40 minutes or until chicken is cooked through. Serve with fresh steamed or grilled vegetables and light pasta or a salad. Enjoy!