Chicken Cordon Bleu W/ Pasta

• 14 lb thinly sliced cooked ham (deli style)
• 14 cup grated parmesan cheese
• 14 cup plain dried breadcrumbs
• 2 tablespoons minced parsley
• 14 teaspoon dried oregano leaves
• 4 medium boneless skinless chicken breasts (appx. 1 lb.)
• 2 medium tomatoes
• 2 tablespoons extra virgin olive oil
• salt (to taste)
• 1 (14 1/2 ounce) can chicken broth
• 1 (16 ounce) package spaghetti (or whatever pasta you choose)

1. Chop ham; mix with parmesan cheese, bread crumbs, parsley and oregano.
2. Holding knife parallel to work surface and starting from a long side, cut each chicken breast in half (cutting almost but not all the way through).
3. Spread breast halves open and pound with meat mallet till even thickness.
4. Sprinkle each breast with a heaping tablespoon full of the ham mixture.
5. Roll each breast jelly roll style and secure with toothpicks.
6. Cut core from each tomato, place tomatoes in boiling waterfor 10 seconds, cool under running water,peel and dice, set aside.
7. In skillet, over medium , cook chicken rolls in EVOO until browned on all sides and loses pink color throughout (about 10 mins.)
8. Remove to plate to keep warm.
9. In drippings,in skillet, heat chicken broth and diced tomatoes to boiling stirring to loosen brown bits from bottom of skillet.
10. Reduce heat and simmer over low for five minutes to blend flavors.
11. While chicken rolls are browning, cook pasta as directed.
12. Toss with remaining ham mixture.
13. Discard toothpicks in chicken rolls and cut into 1/2 inches thick slices.
14. Serve over pasta.

deli, parmesan cheese, breadcrumbs, parsley, oregano, chicken breasts, tomatoes, extra virgin olive oil, salt, chicken broth

Taken from www.food.com/recipe/chicken-cordon-bleu-w-pasta-298703 (may not work)