PREPARATION:

1. Place broccoli and water in microwavable dish; cover. Microwave on HIGH 2 minutes. Let stand, covered, 2 minutes. Drain water from broccoli. Place broccoli in food processor or blender. Add parsley; process 10 seconds, scraping side of bowl if necessary. Add bell pepper, cream cheese, Parmesan cheese, lemon juice, oil, paprika and salt. Pulse 2 to 3 times or until bell pepper is minced.
2. Preheat oven to 375°F. Spray 11X7-inch baking pan with nonstick cooking spray. Lightly beat egg in small bowl. Add milk; blend well. Place cornflake crumbs in shallow bowl. Add basil; blend well.
3. Pound chicken breasts between two pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin. Spread each chicken breast with one eighth of broccoli mixture, spreading to within 1/2 inch of edges. Roll up chicken breast from short end, tucking in sides if possible; secure with wooden toothpicks. Dip roulades in milk mixture; roll in cornflake crumb mixture. Place in prepared baking pan. Bake 20 minutes or until chicken is no longer pink in center and juices run clear. Garnish as desired.