Chicken Pinwheels With Blue Cheese & Herbs
Enjoy Chicken Pinwheels Blue Cheese recipe !
Easy and wonderful . Serve these at your next party ...buttery and delicious with an amazing blue cheese taste !
Ingredients
Serves 4
2 tbsp pine nuts,light toasted
2 tbsp chopped fresh parsley
2 tbsp chopped fresh thyme
1 garlic clove, chopped
1 tbsp grated lemon rind
4 large ,skinless chicken breast
250 g / 9 oz fresh cheese ,
salt and pepper
twist of lemon and sprigs of fresh
parsley ,to garnish
fresh green and red salad leaves ,
to serve .
Method
1 . Put the pine nuts into a food processor with the parsley , thyme ,garlic and lemon rind . Season with salt and pepper.
2 . Pound the chicken breasts lightly to flatten them . Spread them on one side with the pine nut mixture , then top with the cheese . Roll them up from one short and to the other , so that the filling is enclosed . Wrap the rolls in individually in foil and seal well . Transfer to a steamer or a metal colander placed over a pan of boiling water , cover tightly and steam for 10-12 minutes , or until cooked through .
3 . Arrange the salad leaves on a large serving platter . Remove the chicken from the heat , discard the foil , and cut the chicken rolls into slices . Arrange the slices over the salad leaves, garnish with twists of lemon and sprigs of parsley and serve .
Easy and wonderful . Serve these at your next party ...buttery and delicious with an amazing blue cheese taste !
Ingredients
Serves 4
2 tbsp pine nuts,light toasted
2 tbsp chopped fresh parsley
2 tbsp chopped fresh thyme
1 garlic clove, chopped
1 tbsp grated lemon rind
4 large ,skinless chicken breast
250 g / 9 oz fresh cheese ,
salt and pepper
twist of lemon and sprigs of fresh
parsley ,to garnish
fresh green and red salad leaves ,
to serve .
Method
1 . Put the pine nuts into a food processor with the parsley , thyme ,garlic and lemon rind . Season with salt and pepper.
2 . Pound the chicken breasts lightly to flatten them . Spread them on one side with the pine nut mixture , then top with the cheese . Roll them up from one short and to the other , so that the filling is enclosed . Wrap the rolls in individually in foil and seal well . Transfer to a steamer or a metal colander placed over a pan of boiling water , cover tightly and steam for 10-12 minutes , or until cooked through .
3 . Arrange the salad leaves on a large serving platter . Remove the chicken from the heat , discard the foil , and cut the chicken rolls into slices . Arrange the slices over the salad leaves, garnish with twists of lemon and sprigs of parsley and serve .
