2 whole med. chicken breasts (1 1/2 lbs.) skinned, boned, and halved
lengthwise
5 oz. pkg. boursin cheese with garlic and herbs, softened
1 tbsp. flour
1/4 c. shredded carrots
1/4 c. chopped walnuts or pecans
1/4 c. snipped parsley
1/3 c. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
2 tbsp. butter, melted

Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Using the flat side of a meat mallet, pound lightly, working from the center of the chicken breast half to the edges to form a 5 1/2 inch square. Remove the clear plastic wrap. Repeat with the remaining chicken breast halves. In a small mixer bowl beat together the cheese and flour till smooth. Stir in the carrot, nuts, and 2 tablespoons of the parsley. Place 1/4 of the cheese mixture on each pounded chicken breast half. To roll up the chicken, fold in 2 of the sides, then roll up jelly roll style. Press edges to seal. For coating, in a small mixing bowl stir together the remaining snipped parsley, fine dry bread crumbs, and grated Parmesan cheese. Brush the bundles with the melted butter; roll the bundles in the coating mixture. Place each of the bundles, seam side down, on a wire rack in an 8 x 8 x 2 inch baking dish. Sprinkle the chicken with any of the remaining coating mixture. Bake in a 350 degree oven for 40 to 45 minutes or till the chicken is tender enough to be easily pierced with a fork and the coating mixture is golden. Makes 4 servings.

Note: This was served at the gourmet luncheon April 1990.