I was ask today about stuff chicken pin wheels, I told her we didn't carry them but give me a day and I would have her some, Help me, how and what do you make these with. when I told her to give me a day I was hoping some one here makes or has made them and would tell me how
this lady a very good customer, I want to keep her happy
I believe these are done with skirt steak or flank. Stuff the boneless chicken breast with a variety of veggies. I prefer lettuce, mushroom, green onion, and cornbread stuffing. Top with parmesian cheese or special seasoning. Bacon inside the pinwheel outside is awesome as well.
Flatten the chicken breast to 1/4 inch thick and season. take two pieces and lap them about a half inch or so, cover with chopped baby spinach, divide what ever type of filling you chose evenly over chicken breast. Tightly roll chicken breast, use toothpicks to hold together, place in foil sealing the ends tight.
filling is choice of customer or you
-- Edited by thesouthern_bell on Tuesday 17th of January 2012 07:04:50 PM
flatin (or cube) out the chicken breast, add some asparagus, roasted red peppers and provolone cheese, then roll it up. quick, easy and good. sells real good.
-- Edited by RIBEYE1877 on Tuesday 17th of January 2012 08:25:59 PM
I've only made them with beef, but chicken sounds interesting. We would run 2 flank steaks through the cuber no more than twice so they still had good texture, overlap one over the other, lay a piece of fat you cut into a square strip the length of the flank steaks, and no more than 1/2" square. Lay that strip of fat down the center and roll all together tightly. Pin the roll tightly with wooden skewers about every 2" apart and then slice then down. Put two of them in a 10s boat and they look like cherry lollipops with a taffy center. They always sold very well for me and I got 50 cents/lb more than for flank steak and got that price for the strip of fat in the center too.
It certainly depends on your clientele as well as the season. I only sold them in the summer in my BBQ section. Also I have managed markets in very low income inner cities and high class suburbs. These pinwheels only sold for me in the affluent areas.
Starting on the rib end halve the breast length wise without cutting all the way through the breast. Open it up, flatten if needed. Stuff and roll with whatever ingredients you wish. It's basically just a variation of saltimbocca. @jimhenry I agree it really has to do with your clientele and the season. I make these in the summer and in the winter I sell stuffed BI chicken breast. They both do well.
hey everyone thank you so much for all of your help, I made her a happy customer today, couldn't have did it with out your help. I may have orders every week and she is telling her friends.
