Ingredients

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

Cooking Instructions

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 degrees F. for 25 minutes until browned. Arrange chicken on a serving platter, spoon juices from pan over the top, and garnish with lemon wedges to serve.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: