Cheesy Herb Stuffed Chicken

• 1 1/2 lb. boned and skinned chicken breasts
• 1/8 c. chopped parsley
• 1/3 c. dry fine bread crumbs
• 1/4 c. shredded carrots
• 1/4 c. chopped nuts
• 1 (8 oz) pkg. softened cream cheese
• 2 tsp. milk
• 1 1/2 Tbsp. chopped chives
• 2 Tbsp. Parmesan cheese
• 2 Tbsp. butter, melted
• 1/2 tsp. dried thyme
• 1/4 tsp. dried marjoram
• 1/4 tsp. dried oregano
• 1 Tbsp. flour

1. Pound chicken to flatten and tenderize.
2. Divide cheese mixture between pieces of chicken.
3. Roll chicken jelly roll style.
4. In small bowl, combine parsley, bread crumbs and Parmesan.
5. Dip chicken in melted butter and roll in coating mixture.
6. Place chicken rolls, seam side down, in baking dish.
7. Sprinkle with remaining crumb mixture.
8. Bake at 350u0b0 for 40 minutes or until done.

chicken breasts, parsley, bread crumbs, carrots, nuts, cream cheese, milk, chives, parmesan cheese, butter, thyme, marjoram, oregano, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303709 (may not work)