| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Parsley, chopped |
| 6 |
tb |
Grey Poupon Dijon Mustard, divided |
| 2 |
tb |
Grated Parmesan cheese |
| 3 |
|
Cloves garlic, crushed |
| 2 |
ts |
Dried basil leaves |
| 2/3 |
c |
Egg Beaters® 99% egg substitute, divided |
| 1 1/2 |
c |
Plain dry bread crumbs, divided |
| 8 |
|
Boneless skinless chicken breasts, pounded 1/4 inch thick |
| 2 |
tb |
Margarine, melted |
|
|
Hot cooked rice, optional |
INSTRUCTIONS
In small bowl, blend parsley, 4 tbsp mustard, cheese, garlic, basil and 4
tbsp egg product; stir in 1/2 cup bread crumbs. Spread crumb mixture evenly
over each chicken breast. Roll up each breast from short end.
Combine remaining egg product and mustard. Dip chicken rolls in egg
mixture, then roll in remaining bread crumbs. Cut each roll crosswise into
4 equal pieces. Thread rolled chicken pieces on 8 skewers. Broil 6 inches
from heat source for 10-15 minutes or until done, turning and brushing with
melted margarine. Serve with rice if desired.
MC Formatting by taillon@access.mountain.net
Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Mar 30, 1997
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