Rolled Chicken Dijon

photo by:kraft

Pounded chicken breasts are brushed with a buttery blend of mustard, green onions and tarragon, rolled up and baked for an easy and elegant entree.

time

prep:

15 min

total:

45 min

servings

total:

6 servings

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What You Need

1/4

cup GREY POUPON Country Dijon Mustard

1/4

cup finely chopped green onions

Tbsp. margarine or butter, melted

tsp. dried tarragon leaves

small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness

Make It

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).

Kraft Kitchens Tips

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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a cook

posted:10/15/2002

The members of my family are very picky eaters, so whenever I try something new they always sigh. This recipe went over so well I had kids asking for seconds!