Best Walnut Chicken Pinwheels Recipes

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17 BEST PINWHEEL RECIPE COLLECTION



17 BEST Pinwheel Recipe Collection image

These perfect pinwheel recipes put a fun twist on lunch! From Taco roll-ups to pizza pinwheels, these pinwheel sandwiches are a delight to eat.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Taco Tortilla Roll-up
Bacon Cheddar Ranch Pinwheel
Chicken Avocado Roll-ups
Ham and Cheese Pinwheels
Cranberry Feta Roll-ups
Spinach and Artichoke Pinwheels
Buffalo Chicken Roll-ups
Turkey Club Pinwheels
Cinnamon Roll-ups
Tomato Basil Pinwheels
Bacon Jalapeno Roll-ups
Cream Cheese and Sausage Pinwheels
Chocolate and Banana Pinwheels
Butter Chicken Pinwheels
Apple Pie Cheesecake Roll-ups
Pizza Pinwheels
Cucumber Cream Cheese Roll-up

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a fun and unique lunch in 30 minutes or less!

Nutrition Facts :

WALNUT CHICKEN PINWHEELS



Walnut Chicken Pinwheels image

Boneless chicken breasts rolled around a filling of fresh spinach leaves, garlic-herb cheese, roasted red peppers and chopped walnuts. Bake, chill, slice and serve cold for an easy, gourmet appetizer. Recipe compliments of Aloutte. Posted by request. Can be served hot as a main course.

Provided by Lorac

Categories     Poultry

Time 35m

Yield 35 serving(s)

Number Of Ingredients 5

2 boneless skinless chicken breasts, halved
12 -14 leaves fresh spinach
1 (6 1/2 ounce) package alouette spreadable cheese with garlic and herbs
5 ounces roasted red peppers, sliced (or 5 ounces pimiento slices)
3/4 cup finely chopped walnuts

Steps:

  • Preheat oven to 400°F.
  • Pound chicken to about 1/4-inch thickness with flat side of meat mallet or chef's knife.
  • Cover each chicken piece with spinach leaves.
  • Spread each with Alouette.
  • Top with pepper slices and walnuts.
  • Carefully roll up each breast and secure with wooden toothpicks.
  • Bake 20 to 25 minutes until cooked through.
  • Chill, remove toothpicks, then slice into 1/2-inch rounds and serve cold.

WALNUT CHICKEN



Walnut Chicken image

Provided by Food Network

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13

2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
1/2 cup teriyaki sauce
1 tablespoon dry sherry
3 tablespoons soy sauce
10 tablespoons brown sugar
12 drops liquid garlic
3 teaspoons powdered ginger
6 teaspoons cornstarch
2 cups water
12 pieces skinned chicken breasts
4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
1 tablespoon butter
1/2 pound whole walnuts halves

Steps:

  • Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
  • In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
  • Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
  • Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
  • Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.

DATE-WALNUT PINWHEELS



Date-Walnut Pinwheels image

Every time someone drops in for coffee, I bake up a batch of these fruit and nut pastries-I always keep the ingredients in my pantry. The recipe's a cinch to double, too, so it's good for parties and potlucks. -Lori McLain, Denton, Texas

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 6

3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 sheet refrigerated pie crust
1 tablespoon apricot preserves
2/3 cup finely chopped pitted dates
1/2 cup finely chopped walnuts

Steps:

  • Preheat oven to 350°. Mix sugar and cinnamon. On a lightly floured surface, unroll crust; roll crust into a 12-in. square. Spread preserves over top; sprinkle with dates, walnuts and cinnamon-sugar., Roll up jelly-roll style; pinch seam to seal. Cut crosswise into 12 slices, about 1 in. thick. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 12-14 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 68mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

WALNUT-CRUSTED CHICKEN BREAST



Walnut-Crusted Chicken Breast image

I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 4

Number Of Ingredients 10

5 cloves garlic, crushed
3 tablespoons Dijon mustard, divided
2 teaspoons fresh thyme
2 (8 ounce) skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 ½ cups finely chopped walnuts
1 tablespoon olive oil, or to taste
½ cup chicken broth
2 teaspoons honey

Steps:

  • Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
  • Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
  • Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
  • Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
  • Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g

MOM'S CHINESE WALNUT CHICKEN



Mom's Chinese Walnut Chicken image

This is a dish my mom has been making forever. It is very tasty and appeals to all. We only serve this dish occasionally as it is pretty high salt -- although it is probably lower in sodium than anything you would get at a Chinese restaurant. You should adjust the garlic and ginger to your taste as my mom has never measured how much she uses. We usually serve this with brown rice and a couple of vegetables (a green and an orange so that the table is aesthetically pleasing).

Provided by Lowfat Linda

Categories     Chicken Breast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken breasts
3 tablespoons cornstarch
3 tablespoons oil
2 tablespoons soy sauce
1 pinch sugar
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1 cup walnuts, chopped or broken into large pieces
3/4 cup water, warm
1/2 cup soy sauce

Steps:

  • Make sure to start your rice before starting the Walnut Chicken!
  • Cut chicken into half-inch pieces.
  • Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
  • Add the sugar, garlic and ginger powder and mix.
  • Add the chicken and stir to coat. Put aside.
  • Heat 1 T oil in a large frying pan. Fry the walnuts until they are golden brown. It takes a while to get the nuts up to temperature, but then they brown very rapidly.
  • Move the walnuts to a separate bowl.
  • Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
  • Add the nuts to the chicken and stir-fry for a couple more minutes.
  • Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
  • If more sauce is desired, just add additional water and heat.
  • Serve hot with rice.

Nutrition Facts : Calories 389.4, Fat 21.4, SaturatedFat 2.6, Cholesterol 87.8, Sodium 1775.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.1, Protein 41.2

CHICKEN PINWHEELS



Chicken Pinwheels image

This is a different twist on a pinwheel than what I'm use to. It is very good! I had them at a New Year's party and asked for the recipe...here it is. :)

Provided by mydesigirl

Categories     Chicken Breast

Time 35m

Yield 24 appetizers

Number Of Ingredients 8

3 boneless skinless chicken breasts
4 large whole wheat tortillas
1 cup chicken broth
1/2 cup fat-free cream cheese with garden vegetables, softened
1/2 teaspoon garlic pepper seasoning
1/4 teaspoon cayenne pepper (optional)
1 1/3 cups coleslaw mix
1/3 cup green bell pepper, chopped

Steps:

  • Combine chicken and broth in large nonstick skillet.
  • Bring to a boil.
  • Cover; reduce heat.
  • Simmer 8 to 10 minutes or until chicken is done.
  • Drain; cool slightly.
  • Shred chicken or cut into thin strips.
  • Spread each tortilla with cream cheese to within 1/2 inch of edges.
  • Sprinkle evenly with garlic pepper and cayenne.
  • Top evenly with chicken, slaw mix and chopped pepper.
  • Press lightly to flatten.
  • Roll tightly.
  • Wrap each roll in plastic wrap.
  • Refrigerate until ready to serve.
  • Remove plastic wrap from rolls and cut each into 6 pieces.
  • Use wooden picks for serving.
  • Serve with salsa on the side.
  • Refrigerate leftovers.

Nutrition Facts : Calories 19.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 8.6, Sodium 42.1, Carbohydrate 0.3, Fiber 0.1, Sugar 0.2, Protein 3.7

WALNUT-CRUSTED CHICKEN BREASTS



Walnut-Crusted Chicken Breasts image

Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 9

2 slices whole-wheat bread, dried
1/3 cup walnuts
2 tablespoons Parmesan cheese, freshly grated
Coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
1 tablespoon grapeseed oil
Lemon slices, for serving
Seasonal green salad

Steps:

  • Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.
  • Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
  • In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
  • Serve chicken with lemon slices and green salad.

Nutrition Facts : Calories 388 g, Fat 16 g, Protein 50 g

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