4-6 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1/4 tsp of onion powder
2 teaspoons of lemon juice
1/2 teapoon garlic salt
1/8 teaspoon pepper
1/4 cup gl flour or my All Purpose Mix
1 egg, beaten
1/2 cup gluten free Rice Krispies, crushed
olive oil

4 -6 boneless, skinless chicken breasts 4 ounces softened cream cheese 1 tablespoon of chopped parsley 1/4 tsp of onion powder 2 teaspoons of lemon juice 1/2 teapoon garlic salt 1/8 teaspoon pepper 1/4 cup gl flour or my All Purpose Mix 1 egg, beaten 1/2 cup gluten free Rice Krispies, crushed

1. Preheat oven to 350
2. With a meat tenderizer, flatten chicken till they are about 1/4 inch thick.
3. Mix together cream cheese, parsley, onion powder, lemon juice, garlic salt and pepper in a small bowl. Spread about 1 1/2 - 2 tbsp of the cream mix on the chicken breasts and roll them up.
4. In medium bowl, beat egg, set aside. In a medium bowl place the gf flour, set aside. In a medium bowl put 1/2 cup crushed up gluten free Rice Krispies. (be careful to purchase the box that says gluten free. Rice Krispies are not gluten free unless you buy the brown rice version!)
5. Take each rolled up chicken and place in the gf flour, make sure the chicken is completely covered. Then, place in the egg mixture until completely covered. Then coat with the Rice Krispies mix. Set aside. Repeat until all chicken rolls are coated.
6. In a medium sized pan, lightly coat with vegetable cooking spray. Heat over medium heat. 7. Place chicken in the pan, lightly drizzle olive oil over the top and cook for 3-4 minutes on each side, until golden brown.
8. Place in a 6x6 cooking dish and place in the oven for 15-20 minutes, until chicken is cooked.
9. Let cool for 10 minutes and Enjoy!