You got through your Christmas parties, but you're not out of the woods yet. With 2008 quickly coming to an end, you need something for the New Year's celebrations. So Steve and Sweetie are back at it again with another Easy Eats segment. This time they got some help from golf pro Tadd Fujikawa.
Pesto Chicken Spirals
2 cups chopped fresh parsley
6 Tbsp. GREY POUPON Dijon Mustard, divided
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
3 cloves garlic, minced
2 tsp. dried basil leaves
2/3 cup cholesterol-free egg product, divided
1-1/2 cups plain dry bread crumbs, divided
8 small boneless skinless chicken breast halves (2 lb.), pounded to 1/4
8 wooden skewers
2 Tbsp. margarine or butter, melted
4 cups hot cooked rice
PREHEAT broiler. Mix parsley, 4 Tbsp. (1/4 cup) of the mustard, the cheese, garlic, basil and 1/4 cup of the egg product in small bowl until well blended. Stir in 1/2 cup of the bread crumbs; mix well. Spread evenly onto chicken breasts; roll up each breast starting from one of the short ends.
BLEND remaining egg product and remaining 2 Tbsp. mustard. Dip chicken rolls in egg mixture, then in remaining 1 cup bread crumbs, turning to evenly coat all sides. Cut each roll-up crosswise into 4 equal pieces, then thread onto skewer. (Each skewer will hold 4 spirals).
BROIL, 6 inches from heat, 10 to 15 min. or until chicken is cooked through, turning occasionally and brushing with the melted margarine. Serve with rice.