Cut the raw chicken into 2 or 3 thinner slices so that you end up with a few thin fillets. Place on a piece of wax paper on cutting board. In a small bowl or cup, mix the cream cheese, garlic powder, black pepper, salt, and chopped onion.

When well-blended into a paste or spread consistency, divide cream cheese mixture among the fillets, placing a gob of it on the end of each piece of chicken. Roll up the chicken and secure with a toothpick if necessary. "Grease" a cookie sheet with your butter substitute and place the roll-ups on the cookie sheet. Top off each roll-up with a tablespoon of lemon juice, a dash of salt, and a dash of black pepper.

Bake at 350° F. until chicken is done and cream cheese has attained a creamy, melted texture.