Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Mayonnaise 1 1/2 ts Tarragon leaves,crushed
8 Hard-cooked eggs,finely 1 Egg,beaten
-chopped 1/2 ts Salt
4 Chicken 2 tb Butter,melted
-breasts,boned,skinned and 1 1/2 tb Lemon juice,divided
-halved Paprika
2 1/2 tb Freeze-dried chives,divided 2 tb Dijon mustard

In medium bowl, blend mayonnaise, 2 Tbs of the chives, tarragon, salt
1 Tbs 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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