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Add a photoServings: 12
Ingredients
- 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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 130 | |
| Calories from Fat 73 | 56% |
| Total Fat 8.6g | 11% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.01g | |
| Cholesterol 22mg | 7% |
| Sodium 207mg | 9% |
| Potassium 140mg | 4% |
| Total Carbs 6.01g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.64g | 2% |
| Protein 8.25g | 13% |
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