6 chicken breast halves, skinned and boned
1/4 c. (4) scallions, finely chopped
1/2 c. bread crumbs
1/3 c. flour
1/2 tsp. salt
2 eggs
2 tbsp. butter, melted
1/2 c. light process cheese product
2 tbsp. fresh lemon
Thyme leaves
1/2 c. Parmesan cheese
1 tsp. paprika
1/2 tsp. pepper
2 tsp. water
Fresh thyme leaves

Preheat oven to 350 degrees. With mallet, pound chicken between sheets of plastic wrap to 1/8 inch thickness. Roll chicken with rolling pin to even. Spread cream cheese lengthwise down the center of each piece, using a generous tablespoon for each piece. Sprinkle scallions and thyme over each cream cheese strip. Roll up jelly roll fashion, starting at narrowist end. Tuck in sides to seal. On wax paper combine bread crumbs and Parmesan. On another piece combine flour, paprika, salt and pepper. In a small bowl, beat eggs and water. Dip chicken rolls in eggs then flour and finish with crumbs. Arrange seam side down in pan and drizzle with butter. Bake for 20 - 25 minutes. Garnish with leaves.