Cheesy Chicken Rolls
Prep: 15 min.
Bake: 20 min.
1/2 cup shredded low-fat mozzarella cheese
1 2-1/2-ounce jar sliced mushrooms, drained
1/4 cup plain low-fat yogurt
1 tablespoon snipped chives
1 tablespoon snipped parsley
1 tablespoon chopped pimiento
4 small boneless skinless chicken breast halves (12 ounces total)
1 tablespoon fine dry bread crumbs
1/8 teaspoon paprika
1 tablespoon plain low-fat yogurt
1. For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimiento.
2. Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.
3. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 2-quart square baking dish.
4. Combine bread crumbs and paprika. Brush chicken with the 1 tablespoon yogurt; sprinkle with crumb mixture. Bake in a 350 degree F oven for 20 to 25 minutes or until chicken is tender and no longer pink. Makes 4 servings.
This recipe was found at Better Homes & Gardens: Cheesy Chicken Rolls