Chicken Breast Braciole

A delicious chicken dish with a twist.

This can be done with veal, pork or beef, too.

2 skinless, boneless chicken breasts
½ cup bread crumbs
¼ pound nonfat mozzarella
2 tablespoons parsley
2 tablespoons olive oil
2 garlic cloves, minced
4 tablespoons wine
juice of one lemon

Cut each chicken breast into four pieces. Place chicken breasts between waxed paper and pound with a mallet until they are about ¼ inch thick. In the center of each piece place bread crumbs, mozzarella and parsley. Roll and secure with toothpicks.

In a frying pan over medium heat, sauté rolled chicken in olive oil and garlic for a few minutes until golden brown. Add wine, reduce heat, cover and cook 5 to 6 minutes.

Sprinkle with lemon juice and serve immediately.

Serves 2