Cream Cheese Chicken

Ingredients: 

4-6 boneless, skinless chicken breasts (I used about 1 lb of thin cutlets)
4 ounces softened cream cheese (I had extra left over)

1 tablespoon of chopped parsley

1 tablespoon of onion, minced

2 teaspoons of lemon juice
1/4 cup flour

1/2 teapoon garlic salt (I used 1/2 tsp of minced garlic)

1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs (I used just under 1 cup before crushing)

Pre-heat oven to 350. Place chicken breasts between sheets of wax paper. Use a rolling pin, flatten to around 1/4 inch thick (or just be lazy and buy thin cutlets like I did.  Worked great)

In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken (You would have enough for probably 5 to 6 rolls - I only had 4 and had leftover). Roll chicken. 

Coat rolls with flour, dip in egg mixture, then roll in corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat. Make sure to brown on all sides. I did this, but questioned if it was necessary.  I think it probably gives the final result a better crunch than if you skipped it.

After browning:

Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.  I baked for 30 minutes, but think I'll cut that back by 5 minutes next time.  I think you would only need 30 minutes if you didn't pre-brown it.

Final result...delicious!  Calorie count with the 1/3 fat cream cheese (taking into account leftovers) was 210 calories for each roll (I had 4 rolls).  Kids loved it.  I served it with cheese tortellini, but I would probably make with sweet potato fries next time.