Chicken Reuben Roll-Ups

• 2 slices swirled rye and pumpernickel bread
• 2 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 slices Swiss cheese
• 2 slices deli corned beef
• 2 tablespoons Thousand Island salad dressing
• Additional Thousand Island salad dressing, optional

1. Preheat oven to 425u0b0. Tear bread into 2-in. pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a shallow bowl.
2. Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with garlic salt and pepper. Top with cheese and corned beef. Roll up chicken from a short side; secure with toothpicks. Brush outsides with dressing; roll in bread crumbs.
3. Place roll-ups on a greased
4. , seam side down. Bake until chicken is no longer pink, 20-25 minutes. Discard toothpicks; if desired, serve with additional dressing.

bread, chicken, garlic salt, pepper, swiss cheese, deli, salad dressing, salad dressing

Taken from www.tasteofhome.com/recipes/chicken-reuben-roll-ups/ (may not work)