| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry, Meats |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Mayonnaise |
| 8 |
|
Hard-cooked eggs, finely chopped |
| 4 |
|
Chicken breasts, boned, skinned and halved |
| 2 1/2 |
tb |
Freeze-dried chives, divided |
| 1 1/2 |
ts |
Tarragon leaves, crushed |
| 1 |
|
Egg, beaten |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter, melted |
| 1 1/2 |
tb |
Lemon juice, divided |
|
|
Paprika |
| 2 |
tb |
Dijon mustard |
INSTRUCTIONS
Source: MAINPOUL.ZIP
In medium bowl, blend mayonnaise, 2 Tbsp of the chives, tarragon, salt 1
Tbsp of the lemon juice and mustard. Stir in hard-cooked eggs. Set aside.
Between waxed paper or plastic wrap, use a rolling pin to flatten each
chicken breast half to 1/4" thickness. Brush each breast half with beaten
egg. Spread with about 1/4 cup reserved egg salad mixture. Starting at
narrowest edge, carefully roll up each filled breast, turning side edges
under. Place filled breasts seam-side down in greased 13 x 9 x 2" baking
dish. Mix melted butter with remaining chives and lemon juice and brush on
chicken. Bake in preheated 350 degree oven for 30 to 35 minutes, until
chicken is done. Sprinkle with paprika. Makes 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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