MELT-IN-THE-MOUTH CHICKEN BREASTS

By rmille6277

Janice Riggs Reigle

Ingredients

• 3 large whole chicken breasts
• 6 thin slices boiled ham
• 3 slices mozzarella cheese, halved
• 1 medium tomato, seeded, chopped
• 1/2 teaspoon dried sage, crushed
• Salt and pepper
• 1/3 cup fine bread crumbs
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons snipped parsley
• 1/4 cup butter or margarine, melted

Preparation

Step 1

Bone, skin and split chicken breasts. Place plastic wrap over each breast, placing boned side up. With a smooth surface meat hammer, flatten to about 1/4" x 5".
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Place ham slice and a half slice of cheese on each chicken breast. Cut to fit. Top each with tomato and sage. Sprinkle with salt and pepper to taste. Tuck in sides. Roll up jelly roll fashion, pressing to seal well.
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Combine bread crumbs, Parmesan cheese and parsley in shallow pan. Dip rolled chicken breasts in butter, then in crumb mixture. Place in shallow 11" x 7" baking pan.
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Bake at 350deg F for 35 to 40 minutes. Serves six.