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Home cooking: Chicken Pinwheels

May 08, 2012

Hagerstown resident Donna Wagner said she doesn't cook much now, but she used to cook all the time. Nothing fancy, she added.

"Plain American food — meat and potatoes, two vegetables," she said.

Wagner said she is a self-taught cook, and gathered recipes from friends. This recipe, which Wagner got from a friend, Kerby Mumma, is a little fancy.

"I made this just once for the Singer Society. It's a lot of work," she said.

It might take a little advanced planning to find unsliced bread, Wagner said. With advance notice, bakeries can provide loaves. Many area grocery stores also offer unsliced, artisan-style loaves.

Donna Wagner is a member of the Singer Society, a volunteer organization that supports the Washington County Museum of Fine Arts. People interested in volunteering with the Singer Society should contact the museum at 301-739-5727.

— Chris Copley, Herald-Mail assistant Lifestyle editor



Chicken pinwheels



6 large chicken breasts

1/3 quart Hellmann's mayonnaise; more as needed

Juice of 1 large lemon

Salt and pepper to taste

4 or 5 loaves unsliced, good-quality, white bread, crusts removed (see cook's note)

8 tablespoons (1 stick) butter, softened; more as needed

2 jars pimiento-stuffed olives



Stew chicken breasts, then put through meat grinder. Add mayonnaise, lemon juice and salt and pepper and mix thoroughly. Set aside.

Slice bread loaves horizontally into about 5 thin slices. Roll each slice with rolling pin until very flat. Spread butter thinly on one side of each slice.

On one end of buttered bread slice, make a row of olives, end to end. Spread chicken mixture thinly over rest of bread slice. Starting at olive end, roll bread slice very tightly. When complete, wrap in wax paper and twist paper ends to secure.

Repeat for remaining bread slices.

Place wrapped rolls on tray and cover with damp tea towel. Refrigerate.

About one hour before serving, remove wax paper from one roll and cut roll into round slices. Lay flat and cover lightly with plastic wrap.

Cook's note: Wagner specified using good-quality bread for this recipe. Unsliced, artisan-style loaves may be found at many area grocery stores, or make a special order at a bakery.

 — Courtesy of Donna  Wagner of Hagerstown

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