Total Calories: 166
Preheat oven to 350°.
Place one chicken breast half at a time, shiny-side down, between two pieces of waxed paper. With a wooden mallet or a rolling pin, flatten to 1/4 -inch thickness. Peel off waxed paper. Sprinkle chicken with salt.
In a small bowl, mix cream cheese, parsley, onion and lemon juice until blended. Spread about 2 tablespoons of the mixture on each breast. Fold in sides roll up starting with narrowest end. Fasten with wooden picks. Coat rolls with flour, then dip in egg and roll in corn flakes.
Into a 10-inch skillet, pour oil to a depth of 1/4 inch place over medium heat. When hot, brown chicken rolls, a few at a time. Place seam-side down in a single layer in a 2-quart baking dish or pie plate.
Bake for 20 minutes or until chicken is fork-tender and juices run clear. Remove wooden picks.
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