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Cheesy Chicken Rolls

1/2 cup shredded low-fat mozzarella
1/4 cup plain low-fat yogurt
1 tablespoon snipped parsley
4 boned skinless chicken breast halves, (12 oz total)
1/8 teaspoon paprika
2 1/2 oz jar sliced mushrooms, drained
1 tablespoon snipped chives
1 tablespoon chopped pimento
1 tablespoon fine dry bread crumbs
1 tablespoon plain low-fat yogurt

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 Tbsp yogurt; sprinkle with
crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or until
chicken is tender and no longer pink.


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