Gala Chicken Breasts
Yield
8 servingsPrep
20 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
mayonnaise
|
|
| 8 | large |
eggs
hard-cooked, finely chopped |
|
| 4 | each |
chicken breasts
boneless, skinless, halved |
|
| 2 ½ | tablespoons |
chives
freeze-dried, divided |
|
| 1 ½ | teaspoons |
tarragon leaves
crushed |
|
| 1 | each |
eggs
beaten |
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 ½ | tablespoons |
lemon juice
divided |
|
| 1 | x |
paprika
|
*
|
| 2 | tablespoons |
dijon mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
mayonnaise
|
|
| 8 | large |
eggs
hard-cooked, finely chopped |
|
| 4 | each |
chicken breasts
boneless, skinless, halved |
|
| 38 | ml |
chives
freeze-dried, divided |
|
| 7.5 | ml |
tarragon leaves
crushed |
|
| 1 | each |
eggs
beaten |
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
butter
melted |
|
| 23 | ml |
lemon juice
divided |
|
| 1 | x |
paprika
|
*
|
| 3E+1 | ml |
dijon mustard
|
|
Directions
In medium bowl, blend mayonnaise, 2 tablespoon of the chives, tarragon, salt 1 tablespoon 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 inch 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 13x9x2 inch baking dish .
Mix melted butter with remaining chives and lemon juice and brush on chicken.
Bake in preheated 350℉ (180℃). oven for 30 to 35 minutes, until chicken is done.
Sprinkle with paprika.
