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5 medium skinless, boneless, chicken breast halves 1 5-ounce container semi-soft cheese with garlic and herbs 2-1/2 ounces very thinly sliced fully cooked ham 1/2 cup fine dry seasoned bread crumbs 1 tablespoon snipped fresh parsley 1/2 cup milk Nonstick spray coating 1 tablespoon margarine or butter, melted |
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1. Place each chicken breast half, boned side up, between pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thick. Remove plastic wrap. Spread chicken with cheese. Place ham, cutting to fit, over each chicken breast. Fold in the long sides of the chicken and roll up into a spiral starting from the short edge. Secure with wooden toothpicks.
2. Combine breadcrumbs and parsley in a shallow dish. Dip chicken rolls first in milk and then into the bread crumb mixture to coat. 3. Spray a 2-quart rectangular baking dish with nonstick coating. Place chicken rolls, seam side down, in prepared baking dish. Drizzle with melted margarine or butter. 4. Bake in a 400º F oven for 30 to 35 minutes or until lightly browned and chicken is tender and no longer pink. Remove rolls and chill for 1 to 24 hours.
5. To serve, slice each roll crosswise into 1/2-inch-thick slices. Serve chilled.
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