4 lg. boneless chicken breast halves, trimmed of fat
4 tbsp. Shedd's Country Crock Fresh Herb and Garlic Spreadable Cheese
1/4 c. flour
1 egg, beaten
1/2 c. bread crumbs
1 tbsp. dried parsley flakes
1/2 tsp. salt
Freshly ground pepper to taste
4 tbsp. Shedd's Spread Country Crock

Flatten chicken breasts between two sheets of wax paper so that they are of uniform thickness. Place 1 tablespoon cheese near the tapered end of each breast. Roll up the chicken tucking in the sides and secure with toothpicks.

Place flour on a sheet of wax paper. Place the egg in a shallow bowl. Combine the bread crumbs, parsley, salt, and pepper on a plate. Roll each breast in flour, dip in egg, then roll in crumb mix, coating all sides. Shake off excess crumbs. Refrigerate for 1/2 hour.

Heat oven to 350 degrees. In a 1 1/2 quart baking dish melt Shedd's Spread Country Crock. Roll each breast in spread, making sure to coat all surfaces. Arrange them in dish seam side down. Bake 40 minutes, basting once or twice. Cool a few minutes, carefully remove toothpicks and serve.