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.
What You Need
Original recipe yields 6 servings
1/4 cup GREY POUPON Country Dijon Mustard
1/4 cup finely chopped green onion s
2 Tbsp. margarine or butter, melted
1 tsp. dried tarragon leaves
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
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Let's 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).
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.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.