Shelly's Recipe

CHICKEN AND SAUSAGE PINWHEELS

Category: Chicken

1 lb bulk Italian sausage
1/2 cup onion, chopped
2 clove garlic, minced
1 tsp ginger root, grated
1 (3 oz) pkg cream cheese, cut into cubes
12 medium boneless, skinless chicken breasts, about 3 lbs
Cooking oil
Paprika

Filling: Cook first 4 ingredients in a skillet until sausage is brown, finely breaking up meat with a fork. Drain. Stir in cream cheese.

Rinse chicken and pat dry. Between waxed paper, pound with a meat mallet until 1/4 inch thick. Spread a scant 1/4 cup sausage mixture over each piece and roll up, jelly-roll fashion, starting from short side; tie with a string. Place seam side down in a shallow baking pan and brush with cooking oil; sprinkle with paprika.

Bake at 350 for 30-35 minutes or until chicken is tender and no longer pink. Remove rolls from pan and cool slightly. Wrap in 2-roll portions in plastic wrap; chill for 24 hour. (Can be wrapped and frozen up to 2 months and thawed in the refrigerator.)

To serve: cut each roll into 1/4 inch slices. Spread baguette slices with red pepper spread and top with chicken pinwheels. Serve immediately.