Cheesy Chicken Rolls
Fat: 5.07 grams
Saturated Fat: 2.49 grams
Cholesterol: 77.37 mg
Sodium: 518.14 mg
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.