Pinwheel Chicken

This photo doesn't do the dish justice!

This recipe....is a must...to make. It is Easy, Delicious and Freezable. Who doesn't want those traits in a dinner! We all really enjoy it and are thankful to Hollie for introducing it to our family. Give it a try, you won't be disappointed!

We ate them over brown rice, drizzled with some extra lime juice and the sauce that is in the pan of drippings. I added peas as a side. I think it would have been complete if I had made Southern Apples too as a sweet treat at the end. :)

Pinwheel Chicken:

• 2-3 Tbsp parsley (if you're using fresh, use more and chop very fine)
• 1 stick butter (I used 1/2 butter and 1/2 olive oil)
  
• 1 tsp pepper
• 1 tsp garlic salt (I used some salt and garlic powder)
  
• 1 cup bread crumbs (make them if you can)
• 1/3- 1/2 Parmesan cheese (preferably fresh) -I didn't do this for Katie and still yummy!
  
• 1 lb of chicken tenders (or chicken breasts cut into strips)
• paprika
• 1 lemon or lime

*Grease glass pan-I used a 8x8 pan-this held three chicken breasts cut into tenders.

1. Melt stick of butter completely in bowl
2. Mix together dry ingredients in large bowl: bread crumbs, salt, pepper, parsley, Parmesan cheese
3. Make an assembly line in this order: raw chicken, melted butter, dry mixture, greased Pyrex or oven-safe pottery
4. Designating your left hand for butter dipping, dip chicken strip into butter and drop into crumb mixture. With right hand only, fully cover the chicken by tossing around and roll it up like a pinwheel or a snail into the dish. It might take some time rolling it with one hand, but with a little practice, you'll be a pro. *By designating one hand for butter dipping and the other hand for dry ingredients, you eliminate a lot of moisture and clumps in your dry mixture; thus making it go farther.
5. Continue placing each pinwheel into your Pyrex, touching one to the other, so keep them tightly rolled.
6. Sprinkle lightly with paprika all over to add a little kick and color. Adds great flavor!
7. Squeeze entire lemon all over the pinwheels (This is the secret ingredient and a MUST to this dish.)
8. Bake at 350 for 30 minutes.

*Check on them at 25 minutes, depending on your oven. The key here is not to dry them out/over bake them since they are very thin strips. Chicken should reach a temperature of no higher than 170 degrees, although some prefer 160 degrees to retain moisture. I prefer 160 degrees.

*If you desire to freeze this meal. Make as directed minus the lemon squeeze. Place in the freezer in the freezer/oven safe dish. When ready to eat simply thaw your meal then squeeze the fresh lemon on top and ooh yeah, a great, fast, delicious meal!