Cheesy Chicken Rolls

• 1/2 cup mozarella cheese, fat-free shredded
• 2 1/2 ounces mushrooms, canned drained, sliced
• 1/4 cup yogurt, plain low-fat
• 1 tablespoon chives snipped
• 1 tablespoon parsley leaves snipped
• 1 tablespoon pimentos chopped
• 4 medium chicken breast halves, boneless, skinless
• 1 tablespoon bread crumbs dry, fine
• 18 teaspoon paprika
• 1 tablespoon yogurt, plain low-fat

1. For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimento.
2. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap.
3. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness.
4. Remove plastic wrap.
5. Repeat with remaining chicken.
6. Sprinkle lightly with salt and pepper.
7. Spread some of the filling on each chicken breast half.
8. Fold in the sides and roll up.
9. Arrange rolls seam side down in a 10x6x2" baking dish.
10. Combine bread crumbs and paprika.
11. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb mixture.
12. Bake in 350F.
13. oven for 20 to 25 minutes or until chicken is tender and no longer pink.

mozarella cheese, mushrooms, yogurt, chives, parsley, pimentos, chicken breast halves, bread crumbs, paprika, yogurt

Taken from recipeland.com/recipe/v/cheesy-chicken-rolls-38387 (may not work)