Recipe - Cheese Stuffed Chicken

4 Chicken breast large
boneless; skinless halves
One fourth teaspoon Salt
1 pack (3oz) cream cheese softened
1 tablespoon Parsley chopped
1 tablespoon Onion finely chopped
1 tablespoon Lemon juice
One fourth cup Flour; all purpose
1 Egg beaten
One half cup Corn flakes crushed
Vegetable oil

Book: Customers' Cupboards Calendar

Preheat oven to 350°.

Place chicken breasts between sheets of waxed paper and with a wooden
mallet or rolling pin, flatten to One fourth inch thickness. Sprinkle with salt.

In a small bowl, mix cream cheese, parsley, onion and lemon juice until
blended. Spread about 2 tablespoons of the mixture on each breast. Roll up
starting with the narrowest end and tucking in any loose pieces. Coat rolls
with flour, dip in egg and roll in corn flakes.

In a 10inch skillet over medium heat, brown chicken rolls, a few at a
time, in One fourth inch oil. Place in a single layer in a baking dish. Bake for
20 minutes or until chicken is fork tender and juices run clear.

Posted to brandnamerecipes by Mapiggy Mapiggy@aol.com on Jan 24, 1998