• 1 tbsp. chives, snipped
• 1 tbsp. plain low-fat yogurt
• 1 tbsp. parsley, snipped
• 1/4 c. low-fat plain yogurt
• 2 1/2 c. mushrooms, sliced
• 1 tbsp. pimento strips, chopped
• 1 lb. skinless, boneless chicken breast
• 1 tbsp. dried bread crumbs, fine
• 1/2 c. low-fat mozzarella cheese, shredded
• 1/8 tsp. paprika

For filling, in a small bowl combine cheese, mushrooms, 1/4 c. plain yogurt, chives, parsley and pimento.

Place one half chicken breast, bone side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness.

Remove plastic wrap (repeat this step with remaining chicken). Sprinkle lightly with salt and pepper. Spread some of the filling on each side of the chicken breast. Fold in the sides and roll up. Arrange rolled seams side down in a 10" x 6" x 2" baking dish. Combine bread crumbs and paprika. Brush chicken with 1 tbsp. plain yogurt; then sprinkle with bread crumb mixture.

Preheat oven for 10 minutes at 350 degrees. Place chicken in center rack and cook for 20-25 minutes or until chicken is tender and no longer pink.

Nutrition facts:
Amount per serving: calories: 204
calories from fat: 53
percent total calories from:
fat 26%, protein 65%, carbohydrates 9%

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