Chicken Spaghetti

• 1/2 c. green pepper, diced
• 1/2 c. onion, diced
• 1 c. celery, diced
• 2/3 c. chicken, cooked
• 2 c. thin spaghetti, cooked
• 1 (10 oz.) pkg. frozen peas
• 1/2 c. almonds, chopped
• 2 envelopes Hidden Valley Ranch mixes
• 2 c. buttermilk
• 1 1/2 c. mayonnaise
• 6 Tbsp. bread crumbs
• 4 Tbsp. butter, melted
• 3 large whole boneless chicken breasts, halved lengthwise
• 6 thin slices Prosciutto or boiled ham
• 3 large slices Mozzarella, halved
• 1 medium tomato, seeded and chopped
• 1/2 tsp. dried sage, crushed
• 1/3 c. seasoned fine bread crumbs
• 2 Tbsp. freshly grated Parmesan cheese
• 2 Tbsp. snipped fresh parsley
• 4 Tbsp. unsalted butter, melted

1. Preheat oven to 350u0b0.
2. Place each chicken breast half between two sheets of waxed paper and pound lightly with a meat mallet until flattened to a 5-inch square.
3. Place a slice of ham and a half slice of cheese on each cutlet, cutting to fit.
4. Top with some of the tomato and a pinch of the sage.
5. Tuck in the sides and roll up, jelly roll style, pressing to seal well.

green pepper, onion, celery, chicken, thin spaghetti, frozen peas, almonds, mixes, buttermilk, mayonnaise, bread crumbs, butter, chicken breasts, ham, mozzarella, tomato, sage, bread crumbs, parmesan cheese, parsley, unsalted butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230915 (may not work)