Chicken Pinwheels topped with Mango Salsa and served with Sauteed Asparagus Spears and Bacon crumbles
- Chicken Pinwheels:
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon finely chopped thyme leaves
- 1 teaspoon finely chopped rosemary leaves
- 2 boneless, skinless chicken breasts
- Olive oil, for sauteing
- Mango salsa, recipe follows
- Asparagus, recipe follows
In a large pan, saute red peppers, green peppers, garlic, thyme, and rosemary until the vegetables begin to soften. Remove from the heat and allow to cool while you prepare the chicken. Pound the chicken breasts in between 2 pieces of plastic wrap until they are flattened. Place the sauteed vegetables in the center and roll the breast around them. Secure closed with a toothpick, if necessary.
Heat a large saute pan over medium heat. Add enough oil to lightly coat the bottom of the pan and heat. Add the stuffed chicken and cook until all sides are browned and the chicken is cooked through.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.Mango Salsa:
1 mango, diced
4 cloves garlic, minced
1 tablespoon lime juice
1 red onion, diced
1 teaspoon salt
1 teaspoon corn syrup
Sauteed Asparagus with Bacon Crumbles:
6 bacon strips
1 bunch asparagus spears
1 clove garlic, minced
Olive oil, for sauteing
In a medium saute pan, cook the bacon until it is crisp. Drain and crumble the pieces into a bowl. In a separate pan, saute asparagus with garlic until the asparagus is tender. Add crumbled bacon on top of the spears.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy Team A - The Beauty Queens
Recipe courtesy of Rachael Ray