Chicken Rolls

susan simons

By
@imbossmare

These can be made ahead and frozen or baked and served for dinner the night you make them.

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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Ingredients

4
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
milk

Directions Step-By-Step

1
Grease 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.
2
Mix 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.
3
To 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.
4
TO STORE
Freezer: Freeze unbaked chicken rolls uncovered about 1 hour or until firm. Wrap tightly and label. Freeze no longer than 2 months.
5
TO 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.

About this Recipe

Course/Dish: Chicken, Pork
Hashtag: #Do-Ahead