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: flatten chicken to 1/4-in. thickness; place one cheese and prosciutto slice down the center of each. roll up jelly-roll style, starting with a short side; secure with toothpicks. in a small skillet brown chicken in butter and oil on all sides; transfer to an 8-in. square baking dish coated with cooking spray. cover and bake at 350° for 20-25 minutes or until chicken juices run clear. meanwhile, in the same skillet, saute onion and garlic until tender. stir in flour until blended; gradually add wine. bring to a boil; cook and stir for 2 minutes or until thickened. stir in the remaining ingredients. discard toothpicks from chicken rolls; serve with sauce.