Ingredients

Method

1. 1

   Place the thin chicken breast slices on a cutting board, cover with plastic wrap, and pound them with a meat tenderizer until they are of even thickness.

2. 2

   Lay a large sheet of plastic wrap on your work surface. Arrange the pounded chicken slices on the plastic wrap, overlapping them slightly to form a large rectangle.

3. 3

   Layer slices of ham over the chicken, covering the entire surface.

4. 4

   Arrange the sliced pickles in rows over the ham.

5. 5

   Place slices of cheese over the pickles, creating a complete layer.

6. 6

   Using the plastic wrap to help, tightly roll the layered ingredients into a log.

7. 7

   Twist the ends of the plastic wrap to secure the roll tightly.

8. 8

   Place the wrapped roll in the freezer for about 30 minutes to firm up, which will make it easier to slice.

9. 9

   After chilling, remove the plastic wrap.

10. 10

    Slice the log into 1-inch thick pinwheels.

11. 11

    Secure each pinwheel with a wooden skewer to hold it together during cooking. You can place multiple pinwheels on one skewer.

12. 12

    Season both sides of the pinwheels with salt and pepper.

13. 13

    Prepare your breading station with two plates: one with beaten eggs and one with breadcrumbs.

14. 14

    Dip each skewer of pinwheels into the egg, ensuring all sides are coated, then dredge them thoroughly in the breadcrumbs.

15. 15

    Place the breaded pinwheels on a baking sheet.

16. 16

    Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the chicken is cooked through and the coating is golden brown.

17. 17

    While the roll-ups are baking, prepare the sauce. In a small bowl, combine mayonnaise, mustard, and honey.

18. 18

    Season with salt, black pepper, paprika, and garlic powder.

19. 19

    Stir until all ingredients are well combined and the sauce is smooth.

20. 20

    Once cooked, remove the roll-ups from the oven. Arrange them on a platter and serve hot with the honey mustard dipping sauce.