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Italian Chicken Roll-Ups

Italian Chicken Roll-Ups
Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. —Barbara Wobser, Sandusky, Ohio
8 ServingsPrep: 20 min. Bake: 25 min.

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

Directions

  • 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
© Taste of Home 2013

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Italian Chicken Roll-Ups (continued)

Directions (continued)

  • no longer pink. Yield: 8 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013