Ingredients:

• 1/4 cup low calorie margarine
• 2 Tbs. fresh parsley, minced
• 1/4 tsp. dried rosemary
• 1/8 tsp. garlic powder
• 2 boneless skinless chicken breasts, halved
• 2 Tbs. plus 2 tsp. skim milk
• 3-1/2 Tbs. fine breadcrumbs
• 3/4 lemon, cut into wedges
• round wooden toothpick

Cooking Directions:

Combine margarine, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape margarine mixture into 4 2 inch long sticks; freeze until firm.

Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/4 inch thickness with a meat mallet or rolling pin. Place 1 margarine stick in the center of each chicken breast; fold ends over margarine and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with breadcrumbs.

Bake at 400°F for 25 minutes until browned. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges and serve.

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