You may also like
Categories:
chicken Dijon mustard butter salt pepper butter chutney peanut butter chicken broth honey red pepper clove garlic
Viewed: 68 - Published at: 9 years agoIngredients
- 1 lb Skinless Boneless Chicken Breast
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Butter Or possibly Margarine
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 2 Tbsp. Butter Or possibly Margarine
- 1/4 c. Chutney
- 1/2 c. Peanut Butter
- 1/2 c. Chicken Broth
- 1 Tbsp. Honey
- 1/4 tsp Crushed Red Pepper
- 1 x Clove Garlic, Crushed
Method
- Lightly lb.
- chicken breasts between 2 sheets of waxed paper till about 1/4" thick.
- Combine mustard, 1 tbsp melted margarine, salt and pepper in a small bowl.
- Spread top side of pounded chicken pcs with mustard mix.
- Starting with long edge, tightly roll chicken like a jelly roll.
- Secure with a small wooden pick.
- Repeat with remaining chicken.
- In a 10" skillet heat 2 tbsp margarine.
- Add in chicken rolls; cook over medium-low heat about 10 min, turning, till cooked on all sides.
- Remove from heat; cold slightly.
- Cut each roll crosswise into 1/2" thick slices.
- Insert a small wooden pick into each slice.
- Prepare dipping sauce and serve.
- In 1 quart saucepan, combine chutney, peanut butter, broth, honey, red pepper flakes and garlic.
- Bring to a boil; simmer 5 min.
