Lemon Dill Chicken Salad Stuffed Eggs Recipes

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter about 6 minutes, turning once, until light brown.
• Mix wine, dill weed, lemon juice and salt; pour over chicken. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
• Heat wine mixture to boiling. Boil about 3 minutes or until reduced by about half; pour over chicken. Sprinkle with onions.

Steps:

• Sprinkle chicken evenly with 1 teaspoon salt and the pepper.
• Grill, covered with grill lid, over high heat (400 to 500 degrees) 6 to 8 minutes on each side or until done.
• Let stand 15 minutes, cover and chill at least 30 minutes.
• Slice hard-cooked eggs in half lengthwise;carefully remove yolks, keeping egg white halves intact. Reserve egg yolks for another use.
• Stir together mayonnaise,next 4 ingredients and remaining 1/2 teaspoon salt in a large bowl.
• Pulse cooked chicken, in batches,in food processor 3 to 4 times, or until shredded;stir in mayonnaise mixture until blended.
• Spoon chicken mixture evenly into egg white halves.
• Cover and chill at least 1 hour.