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🍗 Stuffed Cream Cheese Chicken Pinwheels 🧀 Bring everyone together with tender chicken spirals hiding a rich creamy center. ✨ Ingredients: For the chicken: - 4 boneless, skinless chicken breasts, 6 oz (170 g) each, pounded to an even 1/4-inch thickness - 1 tablespoon (15 ml) olive oil - 1 teaspoon garlic powder - 1 teaspoon dried Italian seasoning - 1/2 teaspoon fine salt - 1/4 teaspoon freshly ground black pepper For the filling: - 8 ounces (227 g) full-fat cream cheese, softened until spreadable - 1/2 cup (56 g) mozzarella cheese, freshly shredded - 1/4 cup (23 g) Parmesan cheese, finely grated - 2 tablespoons fresh spinach, washed, dried thoroughly, and finely chopped - 2 garlic cloves, finely minced - 1/4 cup (28 g) sun-dried tomatoes, drained, patted dry, and finely chopped - 1/4 cup (28 g) cooked beef bacon bits, cooled and finely chopped For garnish: - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon Parmesan cheese, finely grated Instructions: 1. Preheat the oven to 375°F (190°C). Line a rimmed baking dish with parchment rated for oven use. Set out toothpicks, a sharp knife, and a clean board for the cooked rolls. Let the cream cheese soften while you prepare the chicken; count this time within the 20-minute preparation period. 2. Place one breast at a time between sheets of parchment and gently pound to a uniform 1/4 inch, working outward from the thick end. Avoid tearing the meat. Pat dry, then season both sides with the salt, black pepper, garlic powder, and Italian seasoning. 3. Mash the softened cream cheese with a spatula until smooth. Fold in the mozzarella, 1/4 cup Parmesan, chopped spinach, minced garlic, sun-dried tomatoes, and cooked beef bacon. Stir until the mixture is evenly flecked and thick enough to hold its shape without releasing liquid. 4. Divide the filling into four equal portions. Spread one portion over each flattened breast, leaving a 1/2-inch border along the sides and far edge. Starting at a short end, roll each breast firmly around the filling without squeezing it out. Tuck the ends inward slightly and secure each seam with two toothpicks. 5. Place the rolls seam side down in the prepared dish, leaving about 1 inch between them. Brush their exposed surfaces with all the olive oil. Keep the rolls whole during baking; slicing them first would allow the soft filling to escape. 6. Bake uncovered for 35–40 minutes, beginning to check at 30 minutes if the rolls are narrow. Insert an instant-read thermometer into the thickest chicken portion and through the central filling; both should reach 165°F (74°C). Continue in 3-minute increments if needed, shielding browned surfaces loosely with foil. 7. Rest the rolls for 7 minutes on a clean board. Remove and count all toothpicks. Use a sharp knife to cut each roll crosswise into four thick pinwheels, wiping the blade between cuts so the creamy spiral stays neat. 8. Divide the pinwheels among four plates, giving each person one whole breast’s worth. Spoon any cooked pan juices around them and finish with the parsley and extra tablespoon Parmesan. Serve warm. Refrigerate leftovers in a shallow covered container within 2 hours and reheat gently until the filling is hot throughout. Prep Time: 20 minutes | Cook Time: 35–40 minutes | Rest Time: 7 minutes | Total Time: 62–67 minutes | Yield: 4 servings, about 4 pinwheels each Nutritional value (per serving, estimated): 570 calories; protein 48 g; carbs 10 g; fat 37 g; fiber 1 g; sodium 850 mg. Includes the tomatoes, beef bacon, and garnishes. Pro Tip: Leave the far edge of each breast free of filling; the clean border helps the seam close securely as the chicken rolls up. #holidaycountdown #recipeideas #followmyrecipes #newrecipesposteddaily #chickenrecipes

🍗 Stuffed Cream Cheese Chicken Pinwheels 🧀 Bring everyone together with tender chicken spirals hiding a rich creamy center. ✨ Ingredients: For the chicken: - 4 boneless, skinless chicken breasts, 6 oz (170 g) each, pounded to an even 1/4-inch thickness - 1 tablespoon (15 ml) olive oil - 1 teaspoon garlic powder - 1 teaspoon dried Italian seasoning - 1/2 teaspoon fine salt - 1/4 teaspoon freshly ground black pepper For the filling: - 8 ounces (227 g) full-fat cream cheese, softened until spreadable - 1/2 cup (56 g) mozzarella cheese, freshly shredded - 1/4 cup (23 g) Parmesan cheese, finely grated - 2 tablespoons fresh spinach, washed, dried thoroughly, and finely chopped - 2 garlic cloves, finely minced - 1/4 cup (28 g) sun-dried tomatoes, drained, patted dry, and finely chopped - 1/4 cup (28 g) cooked beef bacon bits, cooled and finely chopped For garnish: - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon Parmesan cheese, finely grated Instructions: 1. Preheat the oven to 375°F (190°C). Line a rimmed baking dish with parchment rated for oven use. Set out toothpicks, a sharp knife, and a clean board for the cooked rolls. Let the cream cheese soften while you prepare the chicken; count this time within the 20-minute preparation period. 2. Place one breast at a time between sheets of parchment and gently pound to a uniform 1/4 inch, working outward from the thick end. Avoid tearing the meat. Pat dry, then season both sides with the salt, black pepper, garlic powder, and Italian seasoning. 3. Mash the softened cream cheese with a spatula until smooth. Fold in the mozzarella, 1/4 cup Parmesan, chopped spinach, minced garlic, sun-dried tomatoes, and cooked beef bacon. Stir until the mixture is evenly flecked and thick enough to hold its shape without releasing liquid. 4. Divide the filling into four equal portions. Spread one portion over each flattened breast, leaving a 1/2-inch border along the sides and far edge. Starting at a short end, roll each breast firmly around the filling without squeezing it out. Tuck the ends inward slightly and secure each seam with two toothpicks. 5. Place the rolls seam side down in the prepared dish, leaving about 1 inch between them. Brush their exposed surfaces with all the olive oil. Keep the rolls whole during baking; slicing them first would allow the soft filling to escape. 6. Bake uncovered for 35–40 minutes, beginning to check at 30 minutes if the rolls are narrow. Insert an instant-read thermometer into the thickest chicken portion and through the central filling; both should reach 165°F (74°C). Continue in 3-minute increments if needed, shielding browned surfaces loosely with foil. 7. Rest the rolls for 7 minutes on a clean board. Remove and count all toothpicks. Use a sharp knife to cut each roll crosswise into four thick pinwheels, wiping the blade between cuts so the creamy spiral stays neat. 8. Divide the pinwheels among four plates, giving each person one whole breast’s worth. Spoon any cooked pan juices around them and finish with the parsley and extra tablespoon Parmesan. Serve warm. Refrigerate leftovers in a shallow covered container within 2 hours and reheat gently until the filling is hot throughout. Prep Time: 20 minutes | Cook Time: 35–40 minutes | Rest Time: 7 minutes | Total Time: 62–67 minutes | Yield: 4 servings, about 4 pinwheels each Nutritional value (per serving, estimated): 570 calories; protein 48 g; carbs 10 g; fat 37 g; fiber 1 g; sodium 850 mg. Includes the tomatoes, beef bacon, and garnishes. Pro Tip: Leave the far edge of each breast free of filling; the clean border helps the seam close securely as the chicken rolls up. #holidaycountdown #recipeideas #followmyrecipes #newrecipesposteddaily #chickenrecipes

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