4 boneless, skinned chicken breast halves
1/4 lb. mushrooms, sliced
1/2 c. cooking sherry wine
1/2 tsp. dried dill weed
1 tbsp. lemon juice
1/2 c. evaporated skim milk
1/2 c. bread crumbs

With a meat mallet, pound the chicken breasts flat between 2 sheets of waxed paper. Saute the mushrooms in sherry, lemon juice and dill weed. Cook until the wine is almost evaporated. Place 1/4 of the mixture on each chicken breast and fold edges in. Roll the breasts in skim milk and then bread crumbs, covering well. Arrange in baking pan. Bake at 350 for 35 minutes.