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Italian Chicken Roll-Ups

Total Time

Prep: 20 min. Bake: 25 min.


8 servings

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
Italian Chicken Roll-Ups Recipe photo by Taste of Home
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  • 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


  1. 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.
  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. 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.

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  • Francy
    Mar 14, 2020

    Good idea! This is very similar my family recipe! I ll try to make for my blog

  • 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.