Recipe: Rolled Chicken Breasts with Basil and Mustard Sauce

Hello,

This isn't (I don't think) the recipe that appeared in the magazine but it fits your description. Maybe it will do if the other recipe doesn't surface for you...

Rolled Chicken Breasts with Basil and Mustard Sauce
Source: Cookbook USA
Makes 4 servings

1/3 cup whole mustard seeds
1/4 cup chopped fresh basil (or 2 tbsp. dried)
6 tbsp. Dijon mustard
2 large. whole chicken breasts, skinned, boned and split
2 tbsp. olive oil
1 cup chicken broth
1 garlic clove, crushed

Combine mustard seeds, basil and 4 tablespoons mustard. Pound chicken with the flat side of a heavy knife to 1/4-inch thickness. Spread each with some mustard-seed mixture. Roll up and secure with toothpicks.

Brown chicken in hot oil on all sides. Pour fat from pan. Add broth, garlic and remaining 2 tablespoons mustard to skillet. Cover and simmer 10 minutes or until tender. Remove chicken and keep warm.

Heat sauce to boiling and cook about 2 minutes or until sauce thickens. Discard garlic. Spoon some sauce on each of four plates. Remove toothpicks from chicken breasts and cut into 1/2-inch-thick slices. Place on top of sauce.