Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: for filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimento. place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness. remove plastic wrap. sprinkle lightly with salt and pepper. spread some of the filling on each chicken breast half. fold in the sides and roll up. repeat with remaining chicken. arrange rolls seam side down in a 10x6x2" baking dish. combine bread crumbs and paprika. brush chicken with the 1 tbs yogurt; sprin kle with crumb mixture. bake in 350 deg f. oven for 20-25 minutes or till chicken is tender and no longer pink.

Target recipe: place frozen (or thawed) chicken breasts in crock pot with the garlic and rotel tomatoes. cook until chicken is fully cooked and can be shredded easily (mine took about 3 hours on high). shred chicken while it's still in crock pot. add all other ingredients to the chicken/tomato mixture (leave all juices that were created) and continue to cook on low until the dip is hot and creamy! i let mine sit in the crock pot on low for about an hour and then switched it to warm until we were ready to eat.