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| 1/2 Tasse | Shredded lo-fat Mozzarella |
| 1/4 Tasse | yogurt plain, low fat |
| 1 Esslöffel | parsley snipped |
| 4 | Med Chicken Breast Halves * |
| 1/8 Teelöffel | paprika |
| 2 1/2 x ca. 30 g | Jar sliced Mushrooms, draine |
| 1 Esslöffel | Snipped Chives |
| 1 Esslöffel | pimento chopped |
| 1 Esslöffel | bread crumbs fine, dried |
| 1 Esslöffel | yogurt plain, low fat |
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* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt, chives, parsley, and pimento.
Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking dish.
Combine bread crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink.
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