Italian Chicken Rolls
8 boneless skinless chicken breast halves (2 pound)
8 thin slices ham, Genoa salami or prosciutto
4 slices provolone cheese or mozzarella, 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
Preheat oven to 425 degrees F.
Flatten chicken to 1/4-inch thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick or butcher’s string.
In a shallow bowl, combine crumbs, grated cheese and parsley.
Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Place seam side down, in a greased baking dish or pan. Spray chicken with butter flavored nonstick cooking spray. Bake, uncovered for 25 minutes or until juices run clear.
Remove toothpicks or string before serving.