Ingredients:
1 tablespoon chives, snipped
1 tablespoon plain low-fat yogurt
1 tablespoon parsley, snipped
1/4 cup plain low-fat yogurt
2 1/2 cups mushrooms, sliced
1 tablespoon pimiento strips, chopped
1 lb boneless skinless chicken breasts
1 tablespoon dry breadcrumbs, fine
1/2 cup lowfat mozzarella cheese, shredded
1/8 teaspoon paprika
Directions:
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.
Sprinkle lightly with salt and pepper. Spread some of the filling on each chicken breast half. Fold in the sides and roll up.
Repeat with remaining chicken.
Arrange rolls seam side down in a 10x6x2″ baking dish.
Combine bread crumbs and paprika.
Brush chicken with the 1 Tbs yogurt; sprin kle with crumb mixture.
Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.