Italian Chicken Roll-Ups
8 boneless, skinless chicken breast halves (2 lbs) 8 thin
slices deli ham 4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
3/2 cup grated Roman or Parmesan cheese
4/4 cup fresh minced parsley
5/2 cup milk
Flatten chicken to 1/4 inch thickness. Place a slice of ham
and half a slice of cheese on each piece of chicken. Roll up
from a short side and tuck in ends; secure with a toothpick.
In a shallow bowl, combine bread crumbs, grated cheese and
parsley. Pour milk into another bowl, Dip chicken rolls in
milk, then roll in crumb mixture. Wrap and freeze four
chicken roll ups for up to 2 months.* Place the remaining
roll-ups, seam side down, on a greased baking sheet. Spritz
chicken with non-stick cooking spray. Bake uncovered, at
6: for 25 minutes or until juices run clear. Remove
toothpicks.
*To use frozen chicken: Completely thaw in the refrigerator.
Unwrap roll-ups and place on a greased baking sheet. Spritz
with non-stick cooking spray. Bake, uncovered, at 425: for
30 minutes or until juices run clear.
Serves 8
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