4 lg. chicken breast halves, boned, skinned
1/2 tsp. monosodium glutamate (optional)
1/2 tsp. salt
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. parsley flakes
1 tbsp. freeze-dried chives
1 tbsp. lemon juice
1/4 c. all-purpose flour
1 egg, slightly beaten
2 tbsp. Wesson oil
1/2 c. whole wheat flake cereal crumbs (can use crumbled corn flakes)

1. Pound chicken until 1/4 inch thick (optional). Salt on both sides of chicken and sprinkle with monosodium glutamate if you use it.

2. Mix cream cheese, parsley flakes, chives and lemon juice. Divide mixture among chicken breasts; spread to within 1/2 inch of edges. Roll up, tucking in side as you roll. (I couldn't get the sides to tuck so just rolled them). Secure with wooden picks if necessary.

3. Coat chicken rolls with flour and dip in egg; coat with crumbs. (Use bacon crackers).

4. Heat oven to 350 degrees. Heat oil in large skillet; brown chicken rolls on all sides. Arrange chicken rolls in baking dish.

5. Bake uncovered 20 minutes. Remove wooden picks with long nosed pliers or let guests each around them.