In a large mixing bowl combine bread crumbs, cheese, salt and parsley flakes. Blend together. In a medium sauce pan melt butter; add garlic, mustard and Worchestershire sauce. Mix together. Pound each chicken breast until flat enough to roll. Dip each chicken breast in butter mixture and coat well in crumb mixture. Roll and tuck ends in forming a roll. Place in a shallow baking dish. Pour any leftover butter mixture over rolls. Cover with foil and bake at 350°F for no longer than 50 minutes. Baste occasionally and keep covered until done. Serve with stuffed mushroom, baby carrots and mashed potatoes.

Stuffed Mushroom Directions:
Scrub mushrooms and cut off stems. Also scoop out moderate amount from centre cap and finely chop this as well. In a skillet melt butter. Add onion and cook, stirring for 3 minutes. Add mushroom choppings and cook further for 4 minutes. Remove from heat and add bread crumbs, sour cream, parsley, and salt and pepper. Sprinkle a few grains of salt in each cap before stuffing. Spoon above mixture into each mushroom cap. Place in ungreased shallow dish. Bake uncovered at 325°F - 350°F for 1/2 hour.