| 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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