2 whole med. chicken breasts (1 1/2 lbs.), skinned, boned and halved lengthwise
1 (5 oz.) pkg. boursin cheese with garlic and herbs, softened
1 tbsp. all-purpose flour
1/4 c. shredded carrots
1/4 c. coarsely chopped walnuts
1/4 c. snipped parsley
1/3 c. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
2 tbsp. butter, melted

1. Flatten chicken breast halves between clear plastic wrap to 5 1/2 inch square - each.

2. Mix together until smooth the cheese and flour. Add shredded carrots, walnuts and 2 tablespoons snipped parsley. Place 1/4 of cheese mixture on each pounded chicken breast half.

3. Roll up chicken; fold in 2 sides, then roll up jelly-roll style. Press edges to seal.

4. For coating mix together remaining snipped parsley, fine dry bread crumbs and Parmesan cheese. Brush chicken bundles with butter - butter. Roll in coating mixture. Place each seam side down on a wire rack in 8 x 8 x 2 inch baking dish. Sprinkle with remaining coating mixture. Bake at 350 degrees for 40-45 minute or until tender enough to be easily pierced with fork and is golden. 4 servings.