Italian Chicken Roll-Ups

Name: Italian Chicken Roll-Ups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings.
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

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

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

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.

Nutrition Facts

1 each: 433 calories, 20g fat (8g saturated fat), 144mg cholesterol, 2023mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 52g protein.

Originally published as Italian Chicken Roll-Ups in Quick Cooking January/February 2001

Reviews

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Average Rating:

Sadia

May 15, 2018

Nice recipe.
meliss.beyer

Sep 7, 2016

Very simple to make, just make sure you pound the chicken thin enough. Instead of using milk, I rubbed some yellow mustard on them then rolled in bread crumbs.
cindiak

Sep 29, 2015

Delicious! I love freezer meals especially with winter coming up. I wouldn't change a thing in this recipe.
csuesaw

Feb 18, 2014

At what point can these be frozen...before or after baking?
drywallgal

Jan 5, 2014

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.
katecrid47

Dec 3, 2013

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.
Jo-nana

Nov 3, 2013

Tried these but substituted prosuto and mozzerila cheese as that was what I had and they were great. Will diffently make them again.
patriotsgrl

Oct 16, 2013

these were delicious, I've made these twice already. Next time I'm going to try it with Dijon mustard as one reviewer stated
Janeasalways

Sep 14, 2013

my husband loves it. I will do it again this week.
RaOwBe

Sep 12, 2013

My family loved this!