Italian Chicken Roll-Ups
8 boneless, skinless chicken breast halves (2 lbs)
8 thin slices deli ham
4 slices provolone cheese, halved
2/3 C. seasoned bread crumbs
1/2 C. grated Roman or Parmesan cheese
1/4 C. fresh minced parsley
1/2 C. 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 425º 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 425º for 30 minutes or until juices run clear.