Italian Chicken Roll-Ups

• 8 boneless skinless chicken breast halves (4 ounces each)
• 8 thin slices (4 ounces) deli ham
• 4 slices provolone cheese, halved
• 2/3 cup seasoned bread crumbs
• 1/2 cup grated Romano or Parmesan cheese
• 1/4 cup minced fresh parsley
• 1/2 cup milk
• Cooking spray

1. Preheat oven to 425u0b0. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone 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. Place roll-ups, seam side down, on a greased
4. . Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks. Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425u0b0. Unwrap roll-ups and place on a greased
5. . Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear.

chicken, thin, provolone cheese, bread crumbs, parmesan cheese, fresh parsley, milk, cooking spray

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