Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Mayonnaise |
| 8 \N | Hard-cooked eggs,finely chopped |
| 4 \N | Chicken breasts,boned,skinned and halved |
| 2½ tablespoon | Freeze-dried chives,divided |
| 1½ teaspoon | Tarragon leaves,crushed |
| 1 \N | Egg,beaten |
| ½ teaspoon | Salt |
| 2 tablespoons | Butter,melted |
| 1½ tablespoon | Lemon juice,divided |
| \N \N | Paprika |
| 2 tablespoons | Dijon mustard |
In medium bowl, blend mayonnaise, 2 Tbs of the chives, tarragon, salt 1 Tbs 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 ¼" thickness. Brush each breast half with beaten egg. Spread with about ¼ 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.