Chicken Rolls

4 slices of chicken breasts (each at least 150gr.), bone and skin removed
2 small size zucchini, sliced to the long side
100 gr. of fat free cream cheese ( I'm a lactose intolerant, so I've used a home made soy cream cheese)
a dash of salt
1 tsp of black paper
1 tsp dried parsley
corn oil (or olive oil if you like it more)

Preheat a non-stick skillet over a medium low heat. When it's hot enough, grease it lightly with oil usin a paper napkin. Pour the sliced zucchini onto the skillet. Grill about 5 minutes, then turn the slices on the other side and grill 5 more minutes. Pour into a plate and allow to cool lightly.
Turn on the oven to 375°F. Grease a baking pan with corn oil, set aside.
Pour each chicken slice into a plastic wrap and flat it with the meat mallet. Sprinkle with salt and black paper.
Stir together the cream cheese with the dried parsley. Cover each chicken slice with 1 tbsp of the cream cheese, then cover with 2 grilled zucchini slices.
Roll each chicken slice from the long side and fix with a wooden sticks. Pour into the greased baking pan, brush with oil, sprinkle with some extra black paper. Cover with silver foil and pour into the preheated oven. Bake about 30 minutes. Remove the foil and return into the oven. Bake uncovered 10 more minutes or until it's lightly brown.

Number of Servings: 4

Recipe submitted by SparkPeople user ZORIBG.