Chicken Pinwheels w/Creamy Lemon Sauce

Annette W.

By
@greeneyez

To quote my kids "Oh my God mom these are heaven on a plate" and "these are my new favorite meal" and "what's that word for something that tastes hommie, oh yeah, homestyle"

Needless to say these are a new favorite in our family. Hubby, my two sons and daughter-in-law gave them their seal of approval and rave reviews on Sunday night. I came up with this recipe and just had to give it a try. I'm so glad I did. We all loved them. One son had them without the sauce and loved them as much as those of us who ate them with the sauce. They are wonderful either way!

Recipe and photos are my own.


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Comments:

Serves:

makes 20-24

Prep:

1 Hr 50 Min

Cook:

15 Min

Method:

Bake

Ingredients

PINWHEELS

6 large
chicken breasts, boneless and skinless
2 can(s)
cresent sheets (not rolls)
2 pkg
8oz. philidelphia cream cheese
4 c
mozzarella cheese, shredded
1/2 c
chives, dried
1-2 Tbsp
paula deen house seasoning (to season chicken)

LEMON CHICKEN CREAM SAUCE

2 can(s)
cream of chicken and mushroom soup
1 can(s)
heavy cream
1/2 can(s)
milk
1/2 c
mozzarella cheese, shredded
1 Tbsp
chives, dried
1
lemon (juice from one)
paula deen house seasoning
black pepper

IF YOU DONT HAVE PAULA DEEN HOUSE SEASONING, USE SALT, BLACK PEPPER AND GARLIC POWDER TO SUBSTITUTE IT.

Directions Step-By-Step

1
Preheat your oven to 350°. Wash and dry your chicken breasts then season with Paula Deen seasoning or salt, black pepper and garlic powder. Lay in a baking dish and bake for 30 minutes or until done. Save nautural chicken broth that is produced during this process.
2
While chicken is cooling, mix softened cream cheese, mozzarella cheese, and chives.
3
Once chicken is cool enough to handle, shred and add to cream cheese mixture. Fold or stir until well combined.
4
Take crescent sheet out of the refrigerator and put down some flour on a board. Roll out sheet to form a slightly larger rectangle. Flour your rolling pin and be careful not to tear the crescent sheets. Only roll out one at a time. Keep the other one in the fridge until ready to use.
5
Take half the chicken mixture and spread it on top of the crescent sheet carefully not to rip it. Roll into a log shape starting at the wide end.
6
Using a sharp knife, cut log into 12 pinwheels. 10 If you'd like them slightly thicker.
7
Lay cut pinwheels on a greased cookie sheet on their sides.
8
Bake at 375° for 20-25 minutes until golden brown.
9
While pinwheels are baking stir soup, cream, pan juices from baking the chicken, milk, juice from the whole lemon, a handful of cheese, Paula Deen seasoning, chives and some extra black pepper into a sauce pan. Bring to a slow boil watching carefully not to scorch the bottom or burn. Stir pretty consistently.
10
Once heated through, turn burner down to low and continue to heat until pinwheels are done and have set for 5 minutes.
11
Drizzle sauce over pinwheels and get ready for a flavor explosion. Enjoy!