Source: Low-Fat, Low-Cholesterol Cookbook (AHA) - 2nd Edition
Serves: 6 as entree, 12 as an appetizer
Note: Changes I would make next time I prepare this are noted in parentheses)
6 boneless, skinless chicken breast halves, all visible fat removed (pounded thin)
1 tablespoon finely chopped fresh chives or 1 teaspoon dried
1 tablespoon finely chopped fresh basil or 1 teaspoon dried, crumbled
1/4 teaspoon paprika
3 ounces non-fat or part-skim mozzarella cheese, shredded, preferably chilled (about 2/3 cup)
Preheat oven to 400 degrees.
Rinse chicken breasts and pat dry with paper towels. Place breasts on a flat surface. Evenly sprinkle each breast with chives, basil, paprika and pepper.
Form cheese into 6 loose balls and place one in the center of each breast. Roll chicken around cheese, making sure the ends are tucked in. Tie each breast with twine to retain the cheese.
Place breasts in an ungreased baking dish. Bake for 15-20 minutes, or until chicken has turned white throughout. Allow chicken to cool for about 10 minutes before serving.
To serve, cut each breast into 1/2-inch medallions.