Italian Chicken Roll-up Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 boneless, skinless chicken breasts (2lbs)
8 thin sliced deli ham (4 oz)
4 slices provolone cheese, halved
2\3 c bread crumbs
1\2. Grated Romano or Parmesan cheese
1\4 c minced fresh parsley
1\2 c milk
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Directions: |
Directions:Flatten chicken to 1\2 inch thickness. Place a slice of ham and a half slice of cheese on each piece of chicken. Roll up from a short side and tuck in the ends; secure with a toothpick. In a shallow bowl, combine the bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken in milk then in bread crumbs mixture to coat. Place roll ups, seam side down, on greased baking sheet. Sprits chicken with cooking spray. Bake at 425º F uncovered, for 25 minutes or until juices run clear. Remove toothpicks.
If not using all roll -ups at once wrap and freeze u used roll-ups for up to 2 months. To use froze roll-ups, completely thaw in the refrigerator. Unwrap roll-ups and p!a e on greased baking sheet. Sprits with cooking spray. Bake for 30 minutes. |
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Personal
Notes: |
Personal
Notes: Kim Levy uses 1 package of Budwig sliced ham instead of deli ham and uses mozzarella sliced cheese instead of provolone. She also doubles this most of time so there are leftovers for after school snack the next day.
Rose likes to use boneless, skinless chicken tenderloins, they make for smaller portions, just adjust the amount of ham and cheese you use.
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