Recipe - Pesto Chicken Spirals

2 cup Parsley, chopped
6 tablespoon Grey Poupon Dijon Mustard,
divided
2 tablespoon Grated Parmesan cheese
3 Cloves garlic, crushed
2 teaspoon Dried basil leaves
2/3 cup Egg Beaters® 99% egg
substitute, divided
1 One half cup Plain dry bread crumbs,
divided
8 Boneless skinless chicken
breasts, pounded One fourth inch
thick
2 tablespoon Margarine, melted
Hot cooked rice, optional

In small bowl, blend parsley, 4 tbsp mustard, cheese, garlic, basil and 4
tbsp egg product; stir in One half cup bread crumbs. Spread crumb mixture evenly
over each chicken breast. Roll up each breast from short end.

Combine remaining egg product and mustard. Dip chicken rolls in egg
mixture, then roll in remaining bread crumbs. Cut each roll crosswise into
4 equal pieces. Thread rolled chicken pieces on 8 skewers. Broil 6 inches
from heat source for 1015 minutes or until done, turning and brushing with
melted margarine. Serve with rice if desired.

MC Formatting by taillon@access.mountain.net

Recipe by: Grey Poupon Posted to EATL Digest 28 Mar 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Mar 30, 1997