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: *i have used different kinds of soups and canned vegetables to match, i.e. mushroom, potato, broccoli--whatever you have on hand, but i like asparagus the best*. combine first four ingredients in a bag. shake chicken pieces in flour mix. melt butter in skillet. brown chicken on all sides. place in 13x9-inch baking dish. combine soup, sour cream, and asparagus; mix well. pour over chicken. bake at 350° for 1 hour. sprinkle with cheese and return to oven till it melts.