|Skinless boneless chicken breasts||4|
|Cheddar cheese||2 Ounce, cut into 1 1/2 x 1/4 inch sticks|
|Crushed corn flakes||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Chopped fresh parsley||1 Tablespoon|
|Dried marjoram||1⁄4 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
Pound chicken breasts with mallet to flatten.
Place 1 cheese stick on each breast and roll up, tucking sides in to cover cheese.
Fasten with toothpicks.
In 2-cup (500 mL) dish, micro-cook butter at high until melted.
In separate dish, combine corn flakes, Parmesan cheese, garlic, parsley, marjoram and basil.
Dip chicken rolls into melted butter, then into crumb mixture to coat completely.
Arrange rolls in 9-inch (1.5 L) round pan like spokes in a wheel with larger ends pointing outward.
Drizzle any remaining butter over and sprinkle with any remaining crumb mixture.
Cover with waxed paper.
Micro-cook at high for 6 to 8 minutes or until chicken is tender, rearranging rolls after 4 minutes.
Let stand, covered, for 5 minutes.