4 (2 lb.) whole chicken breasts, boned and skinned
3/4 tsp. salt
1/2 tsp. pepper
2 tbsp. Promise butter
8 oz. fresh chopped mushrooms
1/2 sm. diced onion, or 6 chopped green onions
1 (4 oz.) pkg. softened lite cream cheese (or nonfat yogurt)
1 tbsp. french style mustard
1 tbsp. snipped fresh thyme or 1 tsp. dried thyme
1 1/2 c. finely choped pecans
1 c. fine bread crumbs
1/4 c. minced fresh parsley
1/2 c. melted Promise butter

On a hard surface, with a meat mallet, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper; set aside. In a small skillet, melt 2 tbsp. butter. Add the mushrooms and onion and saute until tender; cool. Mix with cream cheese, mustard and thyme. Divide into four equal portions and spread on each piece of chicken. Fold over ends and roll up, pressing edges to seal. Mix pecans, bread crumbs and parsley in a bowl. Dip chicken into 1/2 cup melted butter, then into pecan mixture, turning to coat.

Place on greased baking sheet, seam side down. Bake at 350 degrees 35 minutes or until done. Serve with rice. Makes 4 servings.

Nutritional Information per serving: 943 calories, 49 g protein, 72 g fat, 31 g carbohydrate, 1, 420 mg. sodium, 207 mg cholesterol.