Baked Cream Cheese-Stuffed Chicken Breasts

4 boneless, skinless chicken breasts
3 ounces cream cheese, softened
1 tablespoon parsley, chopped
1 tablespoon onion, finely chopped
1 tablespoon lemon juice
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup corn flake crumbs

Heat oven to 350 degrees F.

Place chicken breasts between sheets of wax paper. Using a wooden mallet or rolling pin, flatten to 1/4 inch thickness.

In small bowl, mix cream cheese, parsley, onion, and lemon juice until blended. Spread about 2 tablespoons of the mixture on each breast. Roll up starting with the narrowest end and tucking in any loose pieces. Coat rolls with flour, dip in egg, then roll in corn flakes.

Place 1/4 inch of oil in a medium-size skillet. Over medium heat, brown chicken rolls a few at a time. Place chicken rolls in a single layer in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run clear.

Serves 4.