4 (4- or 5-ounce) boneless, skinless chicken breast halves
1 C. chopped parsley
1/4 C. Dijon mustard
2 T. freshly grated Parmesan cheese
1 T. chopped fresh basil leaves
2 cloves minced garlic

Rinse chicken and pat dry with paper towels. Place each breast half, boned side up, between two pieces of clear plastic wrap. Working from center to edges, pound lightly with flat side of meat mallet to 1/4-inch thickness. Remove top sheet of plastic wrap.
In small bowl, blend parsley, mustard, cheese, basil and garlic. Spread mixture evenly on chicken. Starting at short end, roll up each breast; cut each roll crosswise into 4 equal spirals. Arrange spirals on four 12-inch skewers. Grill or broil skewers 6 inches from heat 10 to 15 minutes or until chicken is tender and no longer pink, turning once.

Yield: 4 servings
Calories: 162
Fat: 3g
Fiber: 1g