Apple, Leek & Mushroom Chicken Breast Pinwheels

         

Apple, Leek & Mushroom Chicken Breast Pinwheels

This chicken dish is a great way to warm up a cool winter evening. Try serving it with a side of rice and steamed vegetables for a dinner everyone will be sure to enjoy.
Serves 4.

4 boneless, skinless chicken breasts
2 tbsp. unsalted butter
2 apples, peeled, seeded and finely diced                             
1 leek (white part only) finely chopped
1 clove of garlic finely minced
1 cup of finely diced mushrooms
1/4 cup finely chopped roasted red peppers
1/4 tsp. salt
1/2 tsp. black pepper
1 tsp. finely chopped fresh rosemary
1/2 cup softened cream cheese
1/3 cup flour
1 egg, beaten
1 1/2 cups bread crumbs
Salt and pepper
2 tbsp. vegetable oil

Prepare filling. In a large frying pan, on medium high heat, melt 2 tbsp. of butter. Sauté leeks until soft, about three minutes. Add garlic, apples, and mushrooms. Cover and cook for six to seven minutes until softened and reduced slightly. Add roasted red peppers, salt, pepper and rosemary. Cook for another three minutes. Turn off heat and allow mixture to cool for ten minutes.

In a mixing bowl, beat cream cheese slightly with a wooden spoon or spatula until smooth. Be sure to use softened room temperature cream cheese to avoid lumps. Add apple and mushroom mixture and mix until well combined. Set mixture aside in refrigerator.

Prepare chicken breasts. Place one chicken breast between two sheets of wax paper and pound with a meat hammer or rolling pin until flattened. Season chicken breast with salt and pepper. Spread evenly 2 tbsp. of filling all over the chicken breast. Tightly roll up the chicken breast and filling. Secure with a toothpick if necessary. Repeat this process with the other three chicken breasts.

Place the flour, beaten egg, and bread crumbs on three separate plates. Season the bread crumbs with salt and pepper. Coat chicken breast in flour and shake off any excess. Next, coat chicken in the beaten egg and finally, coat chicken in the bread crumbs, making sure it is completely covered.

Preheat oven to 350° F. In a large frying pan, heat 2 tbsp. of vegetable oil over medium high heat. Place coated chicken breasts in the frying pan and brown on all sides. Remove from heat and place on a baking tray. Place in oven and bake at 350 degrees for 15 to 20 minutes. Once baked, remove chicken from oven and allow to rest for five minutes. Slice chicken diagonally into 1/2 inch pieces to expose the delicious filling inside.