Ingredients:
1 1/2 tablespoons margarine
2 teaspoons crushed garlic ( in jar)
1 teaspoon finely chopped parsley
1 teaspoon milk
4 (125 g) skinless chicken breasts
8 toothpicks
1 egg whites
2 tablespoons milk
1/3 cup breadcrumbs
cooking spray
Directions:
Pre heat oven to 180c.
In a small mixing bowl beat margarine, garlic and parsley for 30 seconds. Slowly add milk a little at a time until blended. Leave to one side. Using a mallet flatten chicken breasts. Spoon a quarter of the margarine mixture onto centre of each chicken piece. Lift edges of chicken and then roll breast up over filling tightly, making sure filling is well sealed inside the chicken breast roll. Secure chicken with a couple of toothpicks in each breast. On a dinner plate beat egg white and milk together. Pour breadcrumbs on another plate. Coat chicken in egg mix then roll in breadcrumbs until well coated. Coat a baking tray with cooking spray, place chicken on tray and coat with cooking spray. Bake 20-25 minutes or until chicken is cooked through.
Servings: 4
Time preparation: 25 min.
Time total: 50 min.