Ingredients3 ounces cream cheese, softened
1/4 cup oil-packed, sun-dried tomatoes, minced
1 clove garlic, minced
1 tablespoon fresh basil, minced
2 teaspoons small capers, rinsed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts, pounded
1 tablespoons olive oil
1/8 teaspoon paprika
2 tablespoons Dijon-style prepared mustard
18 slices homemade-style bread
9 small parsley sprigs for garnish, optional
Directions1. Preheat oven to 350 degrees F. In medium bowl, combine cream cheese, sun-dried tomatoes, garlic, basil, 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 in oven 25 minutes. Cool, wrap and refrigerate until needed.
2. 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, if desired, with parsley. Arrange on platter to serve.
In order to pound the chicken, place chicken on a hard surface, cover with plastic wrap or wax paper and with a mallet or similar flattening utensil, pound chicken to 1/4-inch thickness.