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Chicken Pinwheels
Recipe courtesy Michael Symon

Ingredients
8 boneless skinless chicken breasts
6 ounces sliced ham
8 ounces smoked bacon
4 eggs beaten
3 diced pickles (dill, sweet, or sours, your preference)
1/2 cup butter
3 tablespoons flour
2 cups chicken stock
2 tablespoons chopped tarragon

Directions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Place chicken in between plastic wrap and pound out
until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast
of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over
chicken and spread out. Top with diced pickles and roll into pinwheels. Once
chicken is rolled, tie with string to secure. Heat the butter in a saute pan and
brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to
the same saute pan, and cook until light brown. Add the chicken stock, making sure
to stir out any lumps. Return chicken to pan and place in a preheated 350 degree
oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each
breast into 4 pieces and serve with 2 tablespoons of sauce.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved