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Source: America's Favorite Food Associations

Holiday Chicken Pinwheels
Not just for holidays!
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Serves: 10-12
Prep Time: 15 minutes
Cook Time: 25 minutes
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4 chicken breasts, boneless, skinless,halves
3 ounces cream cheese, softened
1/4 cup sun-dried tomatoes, oil packed, minced
1 clove garlic, minced
1 tablespoon basil, minced, fresh
2 teaspoons capers, rinsed, small
2 tablespoons Dijon mustard
18 slices home-style bread
1 tablespoon olive oil
1/8 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
9 small parsley sprigs

Heat oven to 350 degrees. Place chicken breast halves between sheets of waxed paper. Lightly pound each breast until about 1/4 inch thick; set aside. In medium bowl, combine cream cheese , sun-dried tomatoes, garlic, capers, salt and pepper. Spread a generous tablespoon of cream cheese mixture on each chicken breast. Beginning at the long edge, roll up each piece of chicken similar to a jelly roll. Secure each breast with a wooden toothpick. Lightly coat chicken rolls with olive oil; sprinkle with paprika. Place chicken seam-side-down into shallow baking dish. Bake 25 minutes; do not overcook. Cool, wrap and refrigerate until needed. At serving time, cut each chicken roll into 1/2-inch slices. Cut 2 1/2 inch circles from each bread slice; spread each bread circle with mustard. Top each piece of bread with a chicken pinwheel; garnish with parsley. Arrange on platter to serve.

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