In a large skillet, melt 4 tbsps. butter. Stir in cereal,2 tbsps. parsley,mustard, Worcestershire sauce, lemon juice,garlic powder, and pepper. Set aside.
Pound chicken breasts slightly with a tenderizer. Place 1/4 slice swiss cheese in center of each breast. Place 1 1/2 tbsps. bran mixture on top of each cheese slice. Roll chicken breasts and secure with toothpicks.
In same skillet, melt remaining butter. Cook chicken breasts, turning occasionally until brown. Remove from skillet. Stir flour into drippings in skillet. Cook, stirring constantly until slightly thickened.
Blend in bullion cubes and water. Cook and stir until thickened. Return chicken to skillet , cover and cook until juices in chicken run clear.