Shelly's Recipe

* CREAM CHEESE STUFFED CHICKEN*

Category: Chicken

1 (3 oz) pkg cream cheese with chives
4 boneless, skinless chicken breasts
1 egg, beaten
1 tbsp water
1/2 cup fine dry bread crumbs
1 tbsp dried parsley flakes
1/4 cup flour
Cooking oil for frying

Cut cream cheese lengthwise into 4 sticks and chill until ready to use.

Meanwhile, pound chicken to 1/8 inch thickness. Sprinkle with salt and pepper. Place 1 cheese stick on each piece of chicken and fold in sides; roll up jelly-roll fashion, pressing ends to seal. Mix egg and water in one bowl and mix crumbs with parsley in another bowl. Coat chicken rolls with flour, dip into egg mixture and then roll into crumb mixture to coat. Cove and chill for 1 hour.

Heat 2 inch oil to 375. Fry chicken rolls in hot oil for 5 minutes or until golden brown. Serve at once. Serves 4