Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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