Cheese-Stuffed Chicken Rolls

Cheese-Stuffed Chicken Rolls
Heat oven to 350 degrees.

4 large boneless chicken breast halves, trimmed of fat
4 Tbs. cheese spread
1/4 cup flour
1 egg, beaten
1/2 cup bread crumbs
1 Tbs. dried parsley flakes
1/2 tsp.salt
4 Tbs. soft margarine

Flatten chicken breasts between two sheets of wax paper so that they are of uniform thickness.

Place 1 Tbs. cheese near the tapered end of each breast. Roll up the chicken tucking in the sides and secure with toothpicks.

Place flour on a sheet of wax paper. Place the egg in a shallow bowl. Combine the bread crumbs, parsley, salt and pepper on a plate.

Roll each breast in flour, dip in egg, then roll in crumb mix coating all sides. Shake off excess crumbs. Refrigerate 1/2 hour.
In 1 1/2 quart baking dish melt margarine.Roll each breast in spread making sure to coat all surfaces. Arrange them in dish seam side down. Bake 40 minutes,basting once or twice. Cool a few minutes; carefully remove toothpicks and serve.

Makes 4 Servings
jackie austin