4 lg. boneless, skinless chicken breasts
1/4 tsp. salt
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. parsley, chopped
1 tbsp. onion, finely chopped
1 tbsp. lemon juice
1/4 c. flour
1 egg, beaten
1/2 c. Corn Flakes, crushed
Vegetable oil

Place chicken breasts between wax paper, flatten to 1/4 inch thickness, sprinkle with salt. In small bowl, mix cream cheese, parsley, onion and lemon juice until blended. Spread about 2 tablespoons on each breast. Roll up. Roll in flour so coated, dip in egg and roll in Corn Flakes. In skillet, brown chicken rolls in 1/4 inch oil. Place in a single layer in baking dish. Bake at 350 degrees for 20 minutes. Makes 4 chicken rolls.