Ingredients:
4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon chopped parsley
1 tablespoon onion, minced
2 teaspoons of lemon juice
1/4 cup flour
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs
Directions:
Pre-heat oven to 35o degrees F. Place chicken breasts between sheets of wax paper. Use a rolling pin and flatten chicken to around 1/4 inch thick. In a bowl, beat cream cheese, parsley, onion, garlic salt, pepper, and lemon juice together until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken. Roll chicken. Coat rolls with flour, dip in egg, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook chicken over medium heat. Make sure to brown all sides. Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and until juices run clear.
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