| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Appetizers, Posted |
36 |
Servings |
INGREDIENTS
| 1 |
lb |
Skinless Boneless Chicken Breast |
| 1 |
tb |
Dijon Mustard |
| 1 |
tb |
Butter Or Margarine |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Butter Or Margarine |
| 1/4 |
c |
Chutney |
| 1/2 |
c |
Peanut Butter |
| 1/2 |
c |
Chicken Broth |
| 1 |
tb |
Honey |
| 1/4 |
ts |
Crushed Red Pepper |
| 1 |
|
Clove Garlic; Crushed |
INSTRUCTIONS
SAUCE
Lightly pound chicken breasts between 2 sheets of waxed paper until about
1/4" thick. Combine mustard, 1 tbsp melted margarine, salt and pepper in a
small bowl. Spread top side of pounded chicken pieces with mustard mixture.
Starting with long edge, tightly roll chicken like a jelly roll. Secure
with a small wooden pick. Repeat with remaining chicken. In a 10" skillet
melt 2 tbsp margarine. Add chicken rolls; cook over medium-low heat about
10 minutes, turning, until cooked on all sides. Remove from heat; cool
slightly. Cut each roll crosswise into 1/2" thick slices. Insert a small
wooden pick into each slice. Prepare dipping sauce and serve. In 1 qt
saucepan, combine chutney, peanut butter, broth, honey, red pepper flakes
and garlic. Bring to a boil; simmer 5 minutes.
Recipe by: Appetizers and Small Meals by Mable Hoffman
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May
06, 1998
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