Ingredients
1 small onion, chopped1 celery rib, chopped1 garlic clove, minced2 tablespoons butter, divided1 teaspoon reduced-sodium chicken bouillon granules1/4 cup boiling water3 cups soft bread crumbs3 tablespoons fat-free milk1/2 teaspoon dried parsley flakes1/2 teaspoon dried rosemary, crushed1/2 teaspoon dried thyme8 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside.
Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
