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1/4 c. plus 2 Tbsp. margarine
3 Tbsp. minced fresh parsley
or flakes
1/2 tsp. or less dried
rosemary, crushed
1/8 tsp. garlic powder
dash of pepper
6 chicken breasts, skinned and
1/4 c. milk or more
2/3 c. fine dry bread crumbs
or more

Combine margarine, parsley, rosemary, garlic powder and
pepper in small bowl. Cover tightly and refrigerate overnight.
Place each chicken breast between 2 sheets waxed paper and
flatten to 1/4-inch thickness, using a meat mallet or rolling
pin. Spread margarine mixture over each piece of chicken.
Roll up and secure with large toothpick. Dip chicken rolls in
milk and coat with bread crumbs. Place in baking dish; bake at
400 degrees for 25 to 30 minutes. Cover for first 15 minutes. Pour
pan juices over chicken.
Note: Very good for dieters.

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