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1
Combine first 4 ingredients in a small bowl, stirring well. Shape into 4 balls; place on a small plate, and freeze 20 minutes or until firm.
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2
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/8 teaspoon salt, and pepper in a shallow dish or plate.
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3
Combine milk and egg whites in a small bowl; stir with a whisk until well-blended.
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4
Combine breadcrumbs, 1/4 teaspoon salt, and paprika in a shallow dish or plate.
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5
Preheat oven to 425u00b0.
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6
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
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7
Spoon 1 teaspoon lemon juice over 1 side of each chicken breast. Place 1 herb ball in center of each chicken breast. Fold long sides of chicken over herb ball; tuck in ends, and secure with wooden picks.
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8
Working with 1 roll at a time, completely dust with flour mixture, shaking off any excess. Dip in milk mixture, and coat with breadcrumb mixture. Place on a baking sheet coated with cooking spray. Lightly coat each roll with cooking spray.
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9
Bake at 425u00b0 for 20 to 25 minutes or until done. Remove wooden picks to serve.
