Cheesy Chicken Rolls

Cheesy Chicken Rolls

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

For Filling: In a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimiento.
Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the centre to the edges, pound lightly with a meat mallet to 1/8-inch 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 inch baking dish.
Combine bread crumbs and paprika. Brush chicken with the 1 tablespoon yogurt; sprinkle with crumb mixture. Bake in a 350F oven for 20 to 25 minutes or till chicken is tender and no longer pink.

Makes 4 servings.

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