6 chicken breasts
2 tbsp. Parsley flakes
1/4 tsp. red pepper
1/4 tsp. black pepper
1 stick melted butter
1 c. Parmesan cheese
1/4 tsp. garlic powder
1/2 tsp. salt
2 c. crushed corn flakes
1 can Swanson chicken broth

Line a pan with foil. In a bowl, mix cheese, parsley, garlic, salt, and pepper. Dip chicken breast in melted butter then, dip breasts in cheese mixture then, dip the breasts in corn flake crumbs. Roll into tight rolls and fasten with toothpicks; put in baking dish; spoon broth over chicken.

Bake uncovered for 1 hour at 350°F. Baste several times during cooking with broth.