Yield: 36 Servings
|1 pounds||Skinless Boneless Chicken Breast|
|1 tablespoon||Dijon Mustard|
|1 tablespoon||Butter Or Margarine|
|2 tablespoons||Butter Or Margarine|
|½ cup||Peanut Butter|
|½ cup||Chicken Broth|
|¼ teaspoon||Crushed Red Pepper|
|1||Clove Garlic; Crushed|
Lightly pound chicken breasts between 2 sheets of waxed paper until about ¼" 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 ½" 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@...> on May 06, 1998