4 med. chicken breasts, boned, skinned, halved lengthwise
Seasoned salt and seasoned pepper
1 tbsp. chopped green onion
1 tbsp. snipped parsley
1/4 lb. stick butter, chilled
All purpose flour
2 beaten eggs
1 c. corn flake crumbs seasoned with a little garlic powder

Place chicken bone side up between plastic wrap, working from center, pound to form 1/4 inch cutlets. Peel off wrap, sprinkle with salt and pepper. Sprinkle onion and parsley over cutlets. Cut butter into 8 sticks; place a stick at end of each cutlet; roll meat as a jelly roll and tuck in sides. Press end to seal well; coat each roll with flour, egg and then corn flake crumbs. Chill rolls for one hour. Bake on a greased pan at 350 degrees for one hour or until done. Serve with mushroom sauce.

MUSHROOM SAUCE:

1 lb. (about) mushrooms, sliced
2-3 tbsp. butter
1/2 c. chopped parsley
1/2 c. sliced green onions
Seasoned salt and seasoned pepper
1 tbsp. all purpose flour
1/2 c. half and half cream
White wine to taste

Melt butter in saute pan. Add mushrooms, green onions, chopped parsley and salt and pepper to the pan. Saute the mixture for about one and one-half minutes on medium heat. Add flour and mix well. Add cream and cook until desired thickness is attained. Add white wine to taste; cook a few seconds more and then pour the sauce into a gravy bowl to be spooned over the chicken rolls. This sauce can also be served with pork and beef.