"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Chicken Rolls Recipe

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This recipe for Cheesy Chicken Rolls, by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Colleen DePasquale

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon chives, snipped
1 tablespoon plain non-fat yogurt
1 tablespoon parsley, snipped
1/4 cup plain non-fat yogurt
2 1/2 cups mushrooms, sliced
1 tablespoon pimiento strips, chopped
1 pound skinless boneless chicken breast
1 tablespoon dry bread crumbs, fine
1/2 cup fat free mozzarella cheese, shredded
1/8 teaspoon paprika

Directions:
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.
Repeat with remaining chicken.
Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half.
Fold in the sides and roll up.
Arrange rolls seam side down in a 10x6x2" baking dish.
Combine bread crumbs and paprika.
Brush chicken with the 1 tablespoon yogurt; sprinkle with crumb mixture.
Bake in 350 oven for 20-25 minutes or till chicken is tender and no longer pink.

 

 

 

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