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
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