CHICKEN ON WHEELS

These spiral chicken bites are part appetizer, part showpiece. Chicken breasts get pounded thin, cut into strips, then rolled around a savory filling and baked until they slice into neat little pinwheels.

The filling is where it gets interesting. Alongside cheese, onion, garlic, and cilantro, there’s chopped almond for crunch and a pinch of ajwain (carom seed), which brings a warm, thyme-like aroma common in Indian cooking. It’s a small touch that makes these taste like more than your average stuffed chicken.

Flatten the breasts evenly so they roll up tight without tearing, and slice them into rounds only after baking so the filling stays put.

Pro Tips

• Pound the chicken to an even thickness so it rolls tightly and cooks evenly.
• Don’t overfill; too much filling and the rolls burst open as they bake.
• Let the rolls rest a few minutes before slicing so they hold their spiral shape.

Variations

• Swap the almonds for cashews or pine nuts.
• Add chopped spinach or grated carrot to the filling.
• Secure the rolls with a toothpick or kitchen twine if they want to unravel.