Pesto Chicken Spirals

• 2 cups chopped fresh parsley
• 6 Tbsp. GREY POUPON Dijon Mustard, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 3 cloves garlic, minced
• 2 tsp. dried basil leaves
• 2/3 cup cholesterol-free egg product, divided
• 1-1/2 cups plain dry bread crumbs, divided
• 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4 inch thickness
• 8 wooden skewers
• 2 Tbsp. margarine or butter, melted
• 4 cups hot cooked rice

1. Preheat broiler.
2. Mix parsley, 4 Tbsp.
3. (1/4 cup) of the mustard, the cheese, garlic, basil and 1/4 cup of the egg product in small bowl until well blended.
4. Stir in 1/2 cup of the bread crumbs; mix well.
5. Spread evenly onto chicken breasts; roll up each breast starting from one of the short ends.
6. Blend remaining egg product and remaining 2 Tbsp.
7. mustard.
8. Dip chicken rolls in egg mixture, then in remaining 1 cup bread crumbs, turning to evenly coat all sides.
9. Cut each roll-up crosswise into 4 equal pieces, then thread onto skewer.
10. (Each skewer will hold 4 spirals.)
11. Broil, 6 inches from heat, 10 to 15 min.
12. or until chicken is cooked through, turning occasionally and brushing with the melted margarine.
13. Serve with rice.

parsley, poupon, parmesan cheese, garlic, basil, cholesterolfree egg, bread crumbs, chicken breasts, wooden skewers, margarine, rice

Taken from www.kraftrecipes.com/recipes/pesto-chicken-spirals-55371.aspx (may not work)