You'll find these rolls just a delicous when you substitute provolone cheese for the swiss and pastrami for the ham.
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- boneless chicken breast halves (about 1 pound)
- 2 slice
- swiss cheese (2 1/2oz.),cut in half
- 4 slice
- ham, sliced thin
- 1/3 c
- dry seasoned bread crumbs
- 1/4 c
- romano cheese, or parmesan cheese
- 2 Tbsp
- fresh parsely, finely chopped
- 1/4 c
1Grease square pan, 8x8x2 inches. Flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Place 1 piece swiss cheese and 1 slice ham on each chicken piece. Fold long sides of each chicken piece over ham. Roll up chicken from short side; secure with toothpick.
2Mix bread crumbs, cheese and parsley. Dip chicken rolls into milk; coast evenly with bread crumb mixture. Place seam side down in pan. STOP HERE-see TO STORE and TOO COOK.
3To serve now, heat oven to 425 degrees. Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
Freezer: Freeze unbaked chicken rolls uncovered about 1 hour or until firm. Wrap tightly and label. Freeze no longer than 2 months.
5TO COOK FROM FREEZER
Oven: About 1 1/4 hours before serving, heat oven to 375 degrees. Bake uncovered about 50 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.