Bridal Shower Food : Chicken Roulades Sandwiche

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 t. salt
• 1/4 t. pepper
• 6 oz. cream cheese, softened
• 1/2 t. dried basil
• 8 large fresh spinach leaves
• 1 (7.25-ounce) jar roasted sweet red peppers, drained
• Additional fresh spinach leaves (optional)

Recipe Procedire

Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Stir together cream cheese, and basil; spread evenly over each chicken breast. Top each with 2 spinach leaves and roasted red peppers. Roll up, jellyroll fashion, starting with a short side. Secure rolls with wooden picks, and place, seam side down, in a lightly greased 11 x 7 inch baking dish.

Bake, covered, at 350°F. for 15 minutes. Uncover and bake 20 more minutes or until chicken is done. Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined plate, if desired.

Makes about 24 roulades.

Chicken Wontons

• 12 wonton wrappers (3 x 3 1/2 inches), cut into quarters
• Vegetable oil to brush on wontons, about 2 tablespoons
• 6 C. water
• 2 t. kosher salt, divided
• 1 lb. (about 3 medium) boneless, skinless chicken breasts, washed, patted dry
• 1/4 C. Major Grey's chutney
• 1/4 C. plus 2 T. plain yogurt
• 3 T. crunchy peanut butter
• 1 T. fresh lime juice
• 1 1/2 t. green curry paste
• 1/4 C. chopped green onions for garnish

Procedure

Preheat the oven to 325°F. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.

In a medium saucepan, heat the water and 1 1/2 teaspoons kosher salt over medium heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and season with the remaining 1/2 teaspoon kosher salt. In a medium bowl mix together the the chutney, yogurt, peanut butter, lime juice and curry paste. Add the chicken and mix well. Refrigerate until slightly chilled.

To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with green onions. Serve at room temperature.

Makes 48 appetizers.

Note: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.