6 boneless skinless split chicken breasts
2 tbs butter, divided
1 clove garlic, minced
1/2 cup minced onion
2 oz cream cheese
3/4 cup finely chopped walnuts
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Dijon mustard, divided
1/2 cup half-and-half or heavy cream
1/2 cup seeded, chopped tomatoes
2 tbs parsley, chopped (or flakes)
optional: 1 cup sliced onions

Place chicken breasts between sheets of waxed paper and flatten with meat mallet until 1/4 inch thick. Melt 1 tbs butter in small saute' pan. Add garlic and minced onions; saute' until tender. Add cream cheese, walnuts, salt and pepper. Saute' about 1 minute until blended. Divide mixture, reserving half for later use.

Preheat broiler. Place about 1 tbs walnut mixture on each breast; fold chicken over filling and place on baking pan. Reserve 1 tbs Dijon mustard. Brush remaining mustard on both sides of chicken. Broil for 6-8 minutes per side, or until done.

Prepare sauce by combining remaining half of walnut mixture, reserved tbs Dijon mustard, half-and-half (or cream), tomatoes and parsley. Simmer on low heat until slightly thickened, about 2-3 minutes.

If desired, melt remaining tbs butter in small skillet and saute' 1 cup sliced onions about 10 minutes or until golden. Place chicken on platter; top with sauce and sauteed' onions as garnish. Serve with rice or pasta. Serves 6.

From Modern Publishing's
Popular Brands Cookbooks - French