Italian Chicken Roll-Ups |
| Name: |
heidi warnick |
| Base: |
sheppard afb |
| Recipe: |
8 boneless skinless chicken breast halves
4 slices provolone cheese (halved)
8 thin slices deli ham
2/3 c seasoned bread crumbs
1/2 c grated romano or parmesan (or combination both) cheese
1/4 c minced fresh parsley (dry probaby works fine too - but wouldn't need as much)
1/2 c milk
*flatten chicken to 1/4 inch thickness. Place slice of cheese (1/2) and ham on each piece of chicken. roll up from short side and tuck in ends. Secure with toothpick (suggestion - count # of toothpicks used and leave end sticking out for removal after baking - use same # of toothpics on each piece so you don't lose track of any)
* combine crumbs, cheese, parsley (and other seasonings to suit your preference - try garlic, pepper, etc) in shallow boal.
*dip chicken rolls in milk then crumbs.
*you can wrap 1/2 the rolls up and freeze for later use
*put the remaining 4 seam-side down on greased baking sheet
*spritz with nonstick cooking spray (i suggest spray olive oil for best flavor - canola is ok too)
*bake uncovered at 425 degrees for 25 minutes or til juice runs clear
* to use from frozen - completely thaw in fridge (probably 24 hours)
*place on cookie sheet
*bake uncovered at 425 for 30 minutes or til juice runs clear
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