Pesto chicken spirals

Yield: 8 Servings

Measure Ingredient
2 cups Parsley, chopped
6 tablespoons Grey Poupon Dijon Mustard, divided
2 tablespoons Grated Parmesan cheese
3 \N Cloves garlic, crushed
2 teaspoons Dried basil leaves
⅔ cup Egg BeatersĀ® 99% egg substitute, divided
1½ cup Plain dry bread crumbs, divided
8 \N Boneless skinless chicken breasts, pounded 1/4 inch thick
2 tablespoons Margarine, melted
\N \N Hot cooked rice, optional

In small bowl, blend parsley, 4 tbsp mustard, cheese, garlic, basil and 4 tbsp egg product; stir in ½ 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@...

Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@...> on Mar 30, 1997

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