Cheesy Chicken Rolls

Cheesy Chicken Rolls

1 Tbls. chives, snipped
1 Tbls. plain yogurt
1 Tbls. parsley, snipped
1/4 cup plain yogurt
2 1/2 cups mushrooms, sliced
1 Tbls. pimiento strips, chopped
1 pound skinless boneless chicken breast
1 Tbls. dry bread crumbs, fine
1/2 cup mozzarella cheese, shredded
1/8 tsp. paprika

For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimento.

Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8 thickness. Remove plastic wrap. Repeat with remaining chicken.

Sprinkle lightly with salt and pepper. Spread some of the filling on each chicken breast half. Fold in the sides and roll up.

Arrange rolls seam side down in a 10x6x2 baking dish.

Combine bread crumbs and paprika. Brush chicken with the 1 Tbls. yogurt; sprinkle with crumb mixture.

Bake in 350 degree F. oven for 20-25 minutes or till chicken is tender and no longer pink.