Italian Chicken Roll-Ups

8 boneless skinless chicken breast halves (2lbs)
4 slices provolone cheese halved
8 thin slices deli ham
2/3 c seasoned bread crumbs
1/2C grated Romano or Parmesan cheese
1/4 C minced fresh parsley
1/2 C milk

Flatten chicken to 1/4-in 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 bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.
Wrap and freeze all or some of the roll-ups for up to 2 months.

Cooking: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, at 425 for 30 minutes or until juices run clear.

8 Servings