Chicken  Ham  Pinwheels






4 boneless skinless chicken breast halves

  1/8 teaspoon plus 1/2 teaspoon dried basil, divided

1/8 teaspoon salt

1/8 teaspoon garlic salt

1/8 teaspoon pepper

4 thin sliced deli ham

2 teaspoons lemon juice






1/2 cup mayonnaise

1 teaspoon grated orange peel

1 teaspoon orange juice





Preheat oven to 350 degrees.


Flatten chicken to 1/4 inch thickness.


Combine 1/8 teaspoon basil, salt, garlic salt and pepper; sprinkle over chicken.

Top each with a ham slice.


Roll up jelly-roll style.

Place seam side down in a greased 11 inch x 7 inch baking dish.

Drizzle with lemon juice and sprinkle with paprika.


Bake, uncovered, for 30 minutes or until chicken juices run clear.


Cover and refrigerate.


For Orange Spread, in a small bowl combine the mayonnaise, orange peel,

orange juice and remaining basil.


Cover and refrigerate until serving.


Cut chicken rolls into 1/2 inch slices.


Serve with orange spread.


Serves 24






Tropical  Chicken  Salad  Cups






1 package (15 ounces) refrigerated pie pastry

2 cups cubed cooked chicken

1 can (8 ounces) unsweetened crushed pineapple, drained

1/2 cup slivered almonds

1/2 cup chopped celery

1/2 cup shredded cheddar cheese

1/2 cup mayonnaise

1/2 teaspoon salt

1/2 teaspoon paprika





1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup shredded cheddar cheese






Preheat oven to 450 degrees.


Cut each sheet of pie pastry into 4 1/2-inch rounds.

Reroll scraps and cut out additional circles.

Press pastry onto the bottom and up the sides of 14 ungreased muffin cups.


Bake for 6 to 7 minutes or until golden brown.

Cool on a wire rack.


In a large bowl, combine the chicken, pineapple, almonds, celery, cheese,

mayonnaise, salt and paprika.


Refrigerate until chilled.


Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup.


Combine sour cream and mayonnaise; spoon over filling.


Sprinkle with cheese.



Serves 14






Sweet  and  Sour  Chicken  Dippers






1 can (8 ounces) crushed pineapple

1 1/2 cups granulated sugar

1 can (14 1/2 ounces) diced tomatoes, undrained

1/2 cup white vinegar

1/2 cup chopped onion

1/2 cup chopped green pepper

1 tablespoon soy sauce

1/4 teaspoon ground ginger

1 tablespoon cornstarch





1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons granulated sugar

1 1/3 cups cold water



1 1/2 pounds boneless skinless chicken breasts, cut into chunks

oil for deep-fat frying






Drain pineapple, reserving juice.


In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper,

soy sauce, ginger and pineapple.

Simmer for 20 minutes.


In a small bowl, combine cornstarch and the reserved pineapple juice until smooth.

Add to tomato mixture.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; set aside.


For the batter, in a small bowl, combine the flour, cornstarch, baking powder,

baking soda, sugar and water until smooth.


In a deep-fat fryer, heat oil to 375.


Dip chicken pieces in batter.

Drop into oil and fry about 3 to 5 minutes on each side or until golden brown and juices run clear.


Serve immediately with sweet-sour sauce.



Serves 4 dozen appetizers







 Salem's Den  Salem 2004 and Beyond