4 boneless chicken breasts, pounded thin
1/2 pound wedge of brie
4 thin slices Madrange ham
2 teaspoons Dijon mustard, divided
Lay breast flat, layer ham slice, 1/2 teaspoon mustard and 2 tablespoons brie. Roll up and place seam side down in greased baking pan. When all four are in pan, make a Dijon sauce and pour over breasts. Cover and bake 45 minutes at 350. Remove cover during last 10 minutes. Serves 4.
Note: The Dijon sauce can be made from a mix by McCormick, or add 2 tablespoons Dijon mustard to a basic white sauce. It can also be made with no sauce, just using a chicken gravy, or just adding a bouillion cube and a cup of water before baking. Madrange ham can be found in specialty stores.
Thursday, February 10, 2000
