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.