Pinwheel Chicken

Servings	6 @ 3.165 g each
Oven Temperature	375 F

3  	whole boneless chicken breasts, with skin
2  	medium carrots
2	stalks	celery
¼	 	medium onion
		salt, pepper, sage and poultry seasoning
¼	cup	Parmesan cheese
2	T.	butter
¼	cup	whipping cream
1	T.	soy flour
	
Directions

1. Remove the skins from the chicken breasts and set them aside.  
Butterfly the breasts to create a thin layer of chicken (1/4"-1/2" thick).

2. In the food processor, chop the carrots, celery and onion until very 
fine.  Add seasonings to taste.

3. Spread the vegetable mixture in a layer over the chicken breasts.  
Sprinkle with the Parmesan cheese, evenly dividing it between the 
three breasts.

4. Tightly roll the chicken jelly-roll style.  Wrap the roll with 
the chicken skin with seam-side up.  Refrigerate for two hours.

5. Preheat the oven to 375 F.

6. Place the breasts in a pan and bake for 1 hour.  About ten minutes 
before the chicken is done, extract the cooking juices from the pan 
with a turkey baster.  Put the juice in a small saucepan.

7. Melt the butter and use it to baste the chicken.  Return the chicken 
to the oven for another ten minutes.

8. While the chicken is finishing, add the whipping cream to the pan 
juices.  Whisk in soy flour.  Cook over medium heat until it has 
thickened into gravy.

9. Remove chicken from the oven and slice each breast into ½ " slices.  
Arrange fan-like on each plate and spoon gravy over chicken.

Return to the cookbook query page