Cheesy Chicken Rolls

Cheesy Chicken Rolls

½ cup shredded low-fat mozzarella cheese
1 2 ½ ounce jar sliced mushrooms, drained
¼ cup plain low-far yogurt
1 tablespoon snipped chives
1 tablespoon snipped parsley
1 tablespoon chopped pimiento
4 medium (12 ounces total) boneless skinless chicken breast halves
1 tablespoon fine dry bread crumbs
1/8 teaspoon paprika
1 tablespoon plain low-fat yogurt

For filling, combine cheese, mushrooms, the ¼ cup yogurt, chives, parsley, and pimiento in a small bowl. Pound each chicken breast to 1/8” thick. Spread some of the filling on each chicken piece. Fold in the sides and roll up. Arrange seam side down in a baking dish. Brush chicken with the 1 tablespoon yogurt; sprinkle with bread crumbs and paprika. Bake at 350° for 20 to 25 minutes. Makes 4 servings at 205 calories per serving.

That's the original recipe, from Better Homes and Gardens New Dieter's Cook Book. I didn't have any yogurt so I substituted sour cream (which we prefer anyway), used larger pieces of chicken - 5 ounces each, substituted diced red pepper for the pimiento, and brushed them with milk to make the bread crumbs stick. Since our New Year's resolution is to count calories I can tell you that our variation increases the count to 250 calories per serving. However, it was a very delicious, and surprisingly filling, low-calorie entree, which we'll have again!