Title: Cheese stuffed chicken
 Categories: Entree
      Yield: 4 Servings
 
      4    Chicken breast large
           -boneless; skinless halves
    1/4 ts Salt
      1 pk (3-oz) cream cheese softened
      1 tb Parsley chopped
      1 tb Onion finely chopped
      1 tb Lemon juice
    1/4 c  Flour; all purpose
      1    Egg beaten
    1/2 c  Corn flakes crushed
           Vegetable oil
 
  Book: Customers' Cupboards Calendar
  
  Preheat oven to 350°.
  
  Place chicken breasts between sheets of waxed paper and with a wooden
  mallet or rolling pin, flatten to 1/4 -inch thickness. Sprinkle with
  salt.
  
  In a small bowl, mix cream cheese, parsley, onion and lemon juice
  until blended. Spread about 2 tablespoons of the mixture on each
  breast. Roll up starting with the narrowest end and tucking in any
  loose pieces. Coat rolls with flour, dip in egg and roll in corn
  flakes.
  
  In a 10-inch skillet over medium heat, brown chicken rolls, a few at a
  time, in 1/4 inch oil. Place in a single layer in a baking dish. Bake
  for 20 minutes or until chicken is fork tender and juices run clear.