- 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
- Preheat oven to 425°. 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 crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks.
Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear. Yield: 8 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Italian Chicken Roll-Ups
"Delicious! I love freezer meals especially with winter coming up. I wouldn't change a thing in this recipe."
"At what point can these be frozen...before or after baking?"
"These were tasty, but my pounding of the chicken and rolling up were pretty pathetic. I had used chicken that had been thawed and defrosted. Maybe it would work better with fresh chicken. Also I would suggest letting the provolone come to room temperature before attempting to roll. Like I said, they were tasty. My technique will just take some practice."
"These had pretty good flavor. I liked that they browned nicely in the oven. I used ham and provolone. Roll ups are a challenge for me but they came out okay. Some were not as pretty as others. I think I will try making them on a day where I have more time and freezing a batch for weeknight meals."
"Tried these but substituted prosuto and mozzerila cheese as that was what I had and they were great. Will diffently make them again."