Tuesday, March 31, 2009

Italian Chicken Roll-ups

I would give this recipe 5 stars, my family LOVED it!

This recipe is from Taste of Home Cook Book
Yield: 8 servings
If you use all the chicken this is made to make one meal to eat and one meal to freeze.

8 Boneless skinless chicken breast halves (2 pounds)
8 Thin slices (4 ounces) deli ham
4 Slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
cooking spray

1. Flatten chicken to 1/4 in 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.

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. Wrap each of four chicken roll-ups in plastic wrap; place in a large freezer bag. Seal and freeze for up to 2 months. Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, at 425 for 25 minutes or until juices fun clear. Remove toothpicks.

To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425 for 30 minutes or until juices run clear.