You can experiment with using whatever type of cheese and meat that you like. I have used mozzarella cheese for the provolone (and at times used both). It tastes delicious with the ham but is equally delicious with Genoa salami and especially delicious with prosciutto. However, you make it, it’s sure to please.
8 boneless skinless chicken breast halves (2 pound)
8 thin slices ham, Genoa salami or prosciutto
4 slices provolone cheese or mozzarella, 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
Preheat oven to 425 degrees F.
Flatten chicken to 1/4-inch thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a wooden pick or butcher’s string.
In a shallow bowl, combine crumbs, grated cheese and parsley.
Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Place seam side down, in a greased baking dish or pan. Spray chicken with butter flavored nonstick cooking spray. Bake, uncovered for 25 minutes or until juices run clear.
Remove toothpicks or string before serving.
Serve with your favorite pasta and sauce with a salad and some crusty French or Italian bread.
Rolls can be wrapped and frozen up to 2 months.
To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll and place on a greased baking sheet. Spray with butter flavored nonstick cooking spray. Bake, uncovered, at 425 degrees F for 30 minutes or until juices run clear.