GALA CHICKEN BREASTS

• 1 /4 c Mayonnaise
• 8 Hard-cooked eggs, finely
• -chopped
• 4 Chicken breasts, boned,
• -skinned and halved
• 2 1 /2 tb Freeze-dried chives, divided
• 1 1 /2 ts Tarragon leaves, crushed
• 1 Egg, beaten
• 1 /2 ts Salt
• 2 tb Butter, melted
• 1 1 /2 tb Lemon juice, divided
• Paprika
• 2 tb Dijon mustard

Source: MAINPOUL.ZIP

In medium bowl, blend mayonnaise, 2 Tbsp of the chives, tarragon,

salt 1 Tbsp 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 1/4" thickness. Brush each breast

half with beaten egg. Spread with about 1/4 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.