Ingredients:
1/4 cup margarine
2 tablespoons fresh parsley, minced
1/4 teaspoon dried rosemary
1/4 teaspoon garlic powder
2 boneless skinless chicken breasts, halved
2 tablespoons skim milk
2 teaspoons skim milk
3 1/2 tablespoons fine stale breadcrumbs
1 lemons, cut into wedges
1/4 teaspoon pepper
Directions:
Combine margarine, parsley, rosemary, garlic and pepper in a small mixing bowl.
Shape margarine mixture into 4 5cm long sticks.
freeze until firm.
Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/2cm thickness with a meat mallet or rolling pin.
Place 1 margarine stick in the center of each chicken breast.
Fold ends over margarine and roll up, beginning with long side.
Secure each end with wooden toothpicks.
Dip chicken rolls into the milk and coat thoroughly with breadcrumbs.
Bake at 400 F for 25 minutes until browned.
Garnish with lemon wedges and serve.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.