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| 4 | Chicken breast large boneless; skinless halves |
| 1/4 Teelöffel | salt |
| 1 Packung | (3-oz) cream cheese softened |
| 1 Esslöffel | parsley chopped |
| 1 Esslöffel | onion finely chopped |
| 1 Esslöffel | lemon juice |
| 1/4 Tasse | all-purpose flour |
| 1 | egg beaten |
| 1/2 Tasse | cornflakes crushed |
| | vegetable oil |
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Book: Customers' Cupboards Calendar
Preheat oven to 350°.
Place chicken breasts between sheets of waxed paper and with a wooden mallet or rolling pin, flatten to 1/4 -inch thickness. Sprinkle with salt.
In a small bowl, mix cream cheese, parsley, onion and lemon juice until blended. Spread about 2 tablespoons of the mixture on each breast. Roll up starting with the narrowest end and tucking in any loose pieces. Coat rolls with flour, dip in egg and roll in corn flakes.
In a 10-inch skillet over medium heat, brown chicken rolls, a few at a time, in 1/4 inch oil. Place in a single layer in a baking dish. Bake for 20 minutes or until chicken is fork tender and juices run clear.
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