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Ingredients
- 1/4 cup GREY POUPON Country Dijon Mustard
- 1/4 cup finely chopped green onions
- 2 Tbsp. margarine or butter, melted
- 1 tsp. dried tarragon leaves
- 6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to
- 1/4 -inch thickness
Details
Servings 6
Adapted from kraftfoods.com
Preparation
Step 1
PREHEAT oven to 375°F. Mix mustard, onions, margarine and tarragon until well blended.
PLACE chicken, top-sides down, on large cutting board. Spread each breast with 1 Tbsp. of the mustard mixture. Starting at one of the short ends, tightly roll up chicken. Place, seam-sides down, in single layer in shallow lightly greased baking dish; brush evenly with the remaining mustard mixture.
BAKE 25 to 30 min. or until chicken is cooked through (170°F).
How to Pound Chicken Breasts
Place two of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.
Variation
Substitute 6 fish fillets (1-1/2 lb.) for the chicken. Brush fish evenly with the mustard mixture. Roll up and place in baking dish as directed. Bake at 375°F for 10 to 15 min. or until fish flakes easily with fork.
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