Baked Cream Cheese-Stuffed Chicken Breasts

Preheat the oven to 350 degrees F.

Place each chicken breast between two sheets of waxed paper. Flatten to an even 1/4-inch thickness using a mallet or rolling pin.

In a bowl, mix together the cream cheese, parsley, onion, and lemon juice. Spread about 2 tablespoons of the cream cheese mixture on each flattened chicken breast. Roll up each breast starting with the narrow end, tucking in the sides as you go.

Place the flour in a shallow dish. Place the beaten egg in another dish and the corn flake crumbs in a third dish.

First, roll the chicken in the flour to coat, then dip in the egg, turning to coat completely and letting any excess drip off. Last, roll the chicken in the cornflakes, patting gently to help the crumbs adhere.

Heat a medium skillet over medium heat. Add enough oil to yield about 1/4-inch. When hot, brown the chicken, turning to brown on all sides.

Place the chicken in a single layer in a baking dish. Bake at 350 degrees F for 30 minutes or until the chicken is cooked through.