Cream Cheese Filled Chicken
4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
2 teaspoons of lemon juice
1/4 cup flour
1/2 teapoon garlic salt
1/8 teaspoon pepper
1 egg, beaten
1/2 cup corn flake crumbs
Pre-heat oven to 350.
Place chicken breasts between sheets of wax paper.
Use a rolling pin, flatten to around 1/4 inch thick.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.
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.
Place chicken rolls in a baking dish.
Bake for 30 minutes or until chicken is fork tender and juices run clear.