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2 skinned & boned chicken breasts, halved & pounded to 1/4" thick
1/4 tsp. pepper
2 cloves garlic, minced
8 tsp. minced fresh or freeze dried chives
4 strips part skim mozzarella cheese (about 4 oz.)
1 lg. egg white
1 tbsp. skim milk
1 tbsp. water
1/4 c. flour
1/3 c. fine dry bread crumbs
1 tbsp. butter

Sprinkle chicken breasts with pepper, garlic and 1/2 of chives. Lay 1 strip of cheese in center of each chicken breast; fold the ends over, then roll up like jelly roll and fasten with toothpick.

In pie pan, whisk egg white, milk and water together. Place the flour and bread crumbs on separate plates. Dip chicken rolls in the flour, then egg mixture, then in crumbs to coat evenly. Arrange on a rack and refrigerate, uncovered, 20 minutes.

Preheat oven to 350 degrees. In 10 inch skillet, melt butter over moderately high heat, add chicken rolls, brown on all sides, turn carefully, about 10 minutes. Transfer to ungreased 8 x 8 x 2 inch baking pan and bake, uncovered for 15-20 minutes. Transfer chicken to platter and sprinkle with remaining chives. Serves 4.

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