BOURSIN STUFFED CHICKEN BREASTS

4 med. skinless, boneless chicken breast halves (about l lb. total)
l 5.2 oz. pkg. Boursin cheese with garlic & herbs, softened
l tbsps. flour
l/4 cup shredded carrot
l/4 cup coarsely chopped walnuts
l/4 cup snipped parsley
l/4 cup dry bread crumbs
2 tbsps. grated Parmesan cheese
l tbsps. milk
Rinse chicken; pat dry. Place each chicken breast half between plastic and pound until l/8″ thickenss. In small mixing bowl stir together Boursin and flour until smooth. Stir in carrot, walnuts and 2 tbsps. of parsley. Place l/4th of cheese mixture on each breast half. To roll up chicken, fold in 2 opposite sides, then roll up. Press edges to seal. For coating, in mixing bowl stir together remaining parsley bread crumbs & parmesan. Brush the chicken bundles with the milk. Roll bundles in crumb mixture to coat. Place bundles, seam sides down, on wire rack in an 8x8x2″ baking pan. Sprinkle with any remaining crumb mixture. Bake in 350 oven for 40-45 mins. or until chicken jhuices run clear and coating mixture is golden brown.
Serves 4 Better Homes