Pre-heat oven to 350.
Place chicken breasts between sheets of wax paper.
Use a rolling pin, flatten to around 1/4 inch thick.
In a bowl, beat cream cheese, parsley, onion, 1 1/2 teaspoon garlic salt and pepper, basil and lemon juice until blended.
Spoon 2 tablespoons of the cream cheese mixture on each piece of chicken.
Coat rolls with flour, dip in egg mixture (Mix egg with 1/2 teaspoon garlic salt), then roll in corn flakes.
Drizzle some olive oil in a large skillet.
Cook over medium heat. Make sure to brown on all sides.
Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (181g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 183 (55%)|
|Amt Per Serving||% DV|
|Total Fat 20.4g||27 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 114.3mg||35 %|
|Sodium 553.8mg||19 %|
|Potassium 448.6mg||12 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 26.1g|
|Protein 11.9g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 330
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