Ingredients
1/2 cup shredded low-fat mozzarella cheese 1 2-1/2-ounce jar sliced mushrooms, drained 1/4 cup plain low-fat yogurt 1 tablespoon snipped chives 1 tablespoon snipped parsley 1 tablespoon chopped pimiento 4 small boneless skinless chicken breast halves (12 ounces total)1 tablespoon fine dry bread crumbs 1/8 teaspoon paprika 1 tablespoon plain low-fat yogurt
Directions
1 For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimiento.
2 Place one chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8-inch thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.
3 Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 2-quart square baking dish.
4 Combine bread crumbs and paprika. Brush chicken with the 1 tablespoon yogurt; sprinkle with crumb mixture. Bake in a 350 degree F oven for 20 to 25 minutes or until chicken is tender and no longer pink. Makes 4 servings.

Nutrition Facts
Calories 205, Total Fat 6 g, Cholesterol 82 mg, Sodium 298 mg, Carbohydrate 4 g, Protein 32 g.
Percent Daily Values are based on a 2,000 calorie diet