This is another excellent make-ahead recipe that's good for entertaining. Serve with some scalloped potatoes and a spinach salad.

• Preheat oven to 350°F. In a small bowl, combine cheese, mushrooms, ¼ cup yogurt, chives, parsley, and pimiento and mix well.

• Place one chicken breast, boned-side up, between two pieces of plastic wrap. Pound lightly with a meat mallet or rolling pin until ¼ inch thick. Remove the plastic wrap. Repeat with the remaining chicken and sprinkle with salt and pepper.

• Divide filling among chicken breasts. Fold in the sides and roll up, then secure with toothpicks. Arrange rolls, seam-side down, in a glass baking dish.

• In a small bowl, combine bread crumbs and paprika. Brush chicken with the remaining yogurt, then sprinkle with crumb mixture.

• Bake until chicken is tender and juices run clear, about 20 to 30 minutes. Serve immediately.

Pounding Chicken

In recipes where chicken is rolled around a filling, the meat usually has to be pounded so it's thin enough to roll easily and contain the stuffing. Pound gently, being careful not to tear the meat. If you start from the center and pound to the edges, the meat will be more likely to stay intact.