1Flatten chicken to 1/4 inch thickness. Place a slice of cheese and ham on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. In a shallow bowl,combine the bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls into milk, then roll in crumb mixture.
2Wrap and freeze four chicken roll ups for up to 2 months. Place the remaining roll ups, seam side down, on a greased baking sheet. Spritz chicken nonstick cooking spray. Bake, uncovered, at 425 for 25 minutes or until juices run clear. Remove toothpicks.