Gala chicken breasts

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.

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