Wednesday, November 10, 2010

Italian Chicken Roll-Ups

Makes 8 Single Servings

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

1.  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.

2.  In a shallow bowl, combine crumbs, Romano cheese and parsley.  Pour milk into another bowl.  Dip chicken rolls in milk, then roll in crumb mixture.

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

4.  If cooking right away, place the chicken roll-ups seam side down on a greased baking sheet.  Spritz chicken with cooking spray.  Bake, uncovered, at 425°F 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 cooking spray.  Bake, uncovered, at 425°F for 30 minutes or until the juices run clear.

Recipe taken from

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