ITALIAN CHICKEN ROLL-UPS

By curly

Ingredients

• 8 boneless skinless chicken breast halves (4 ounces each)
• 8 thin slices (4 ounces) deli ham
• 4 slices provolone cheese, halved
• 2/3 cup seasoned bread crumbs
• 1/2 cup grated Romano or Parmesan cheese
• 1/4 cup minced fresh parsley
• 1/2 cup milk
• Cooking spray

Details

Servings 8

Preparation

Step 1

Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone 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 the crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Wrap each of four chicken roll-ups in plastic wrap; place in a large freezer bag. Seal and freeze for up to 2 months.

Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray.

Bake, uncovered, at 425° for 25 minutes or until meat is no longer pink. Remove toothpicks.

To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425° for 30 minutes or until meat is no longer pink.

OR: Bake all the chicken at one time.