Cut chicken breasts in half.
Place skin side down; sprinkle with cheese and onions.
Roll up; fasten with metal pins.
Place in shallow baking pan.
Brush with butter; sprinkle with salt and pepper.
Bake at 325 degrees for .1 hour and 15 minutes or until tender.
Drain fruit cocktail, reserving syrup.
Add enough wa- ter to reserved syrup to equal 1 cup liquid.
Place 2 tablespoons butter in saucepan; stir in cornstarch.
Heat until bubbly; stir in mustard, bouillon cubes and fruit liquid.
Cook, stirring, until bouillon cubes are dissolved and mixture is thickened.
Add fruit cocktail, parsley and lemon juice; heat through.
Re- move pins from chicken; arrange on platter.
Stir 2 tablespoons pan drippings into fruit mixture.
Spoon part of fruit mixture over chicken; pour remaining fruit mixture into serving bowl.