Italian Chicken Roll-ups

Italian Chicken Roll-ups (from Quick Cooking)
~
8 boneless, skinless chicken breast
4 slices provolone cheese, halved
8 thin slices (4 ounces) deli ham
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
~
Flatten chicken to 1/4 in thickness. Place a slice of cheese and ham on each piece of chicken. Roll up from short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. Wrap and freeze four chicken roll-ups for up to two months. Place the remaining roll-ups, side seams down, on a greased baking sheet. Spritz chicken with nonstick cooking spray. Bake, uncovered, at 425 degrees 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 nonstick cooking spray. Bake, uncovered, at 425 degrees for 30 minutes or until juices run clear.
Yields 8 servings
Note: Can substitute meats and cheeses. Mozzarella cheese and pastrami are a good combination.