Gala Chicken Breasts

• 1/4 cup mayonnaise
• 8 large eggs hard-cooked, finely chopped
• 4 each chicken breasts boneless, skinless, halved
• 2 1/2 tablespoons chives freeze-dried, divided
• 1 1/2 teaspoons tarragon leaves crushed
• 1 each eggs beaten
• 1/2 teaspoon salt
• 2 tablespoons butter melted
• 1 1/2 tablespoons lemon juice divided
• 1 x paprika
• 2 tablespoons dijon mustard

1. In medium bowl, blend mayonnaise, 2 tablespoon of the chives, tarragon, salt 1 tablespoon of the lemon juice and mustard.
2. Stir in hard-cooked eggs.
3. Set aside.
4. Between waxed paper or plastic wrap, use a rolling pin to flatten each chicken breast half to 1/4 inch thickness.
5. Brush each breast half with beaten egg.
6. Spread with about 1/4 cup reserved egg salad mixture.
7. Starting at narrowest edge, carefully roll up each filled breast, turning side edges under.
8. Place filled breasts seam-side down in greased 13x9x2 inch baking dish.
9. Mix melted butter with remaining chives and lemon juice and brush on chicken.
10. Bake in preheated 350F (180C).
11. oven for 30 to 35 minutes, until chicken is done.
12. Sprinkle with paprika.

mayonnaise, eggs, chicken breasts, chives freeze, tarragon, eggs, salt, butter, lemon juice, paprika, mustard

Taken from recipeland.com/recipe/v/gala-chicken-breasts-36484 (may not work)