Ingredients
120g low calorie margarine
15g fresh parsley, minced
3/4 tsp dried rosemary
1/4 tsp garlic powder
4 boneless skinless chicken breasts, halved
79 ml (80g) skim milk
48g fine breadcrumbs
1-1/4 lemons, cut into wedges
round wooden toothpick
Preparation
Combine margarine, parsley, rosemary, garlic and pepper to taste in a small mixing bowl. Shape margarine mixture into 8 5 cm long sticks; freeze until firm.
Place each chicken breast half between 2 sheets of waxed paper and flatten to 6 mm thickness with a meat mallet or rolling pin. Place 1 margarine stick in the center of each chicken breast; fold ends over margarine and roll up, beginning with long side. Secure each end with wooden toothpicks. Dip chicken rolls into the milk and coat thoroughly with breadcrumbs.
Bake at 200°C for 25 minutes until browned. Arrange chicken on a serving platter, spoon juices from pan over the top, garnish with lemon wedges and serve.
