Categories: Poultry, Meats 
      Yield: 8 servings 
  
    1/4 c  Mayonnaise 
      8    Hard-cooked eggs, finely 
           -chopped 
      4    Chicken breasts, boned, 
           -skinned and halved 
  2 1/2 tb Freeze-dried chives, divided 
  1 1/2 ts Tarragon leaves, crushed 
      1    Egg, beaten 
    1/2 ts Salt 
      2 tb Butter, melted 
  1 1/2 tb Lemon juice, divided 
           Paprika 
      2 tb Dijon mustard 
  
  Source: MAINPOUL.ZIP 
   
  In medium bowl, blend mayonnaise, 2 Tbsp of the chives, tarragon, 
  salt 1 Tbsp of the lemon juice and mustard. Stir in hard-cooked eggs. 
  Set aside. Between waxed paper or plastic wrap, use a rolling pin to 
  flatten each chicken breast half to 1/4" thickness. Brush each breast 
  half with beaten egg. Spread with about 1/4 cup reserved egg salad 
  mixture. Starting at narrowest edge, carefully roll up each filled 
  breast, turning side edges under. Place filled breasts seam-side down 
  in greased 13 x 9 x 2" baking dish. Mix melted butter with remaining 
  chives and lemon juice and brush on chicken. Bake in preheated 350 
  degree oven for 30 to 35 minutes, until chicken is done. Sprinkle 
  with paprika. Makes 8 servings.