Italian Chicken Roll-ups These are so YUMMY –Yield: 8 servings

8 Boneless skinless chicken breast halves (2 lbs)
8 thin slices (4 oz) deli ham
4-8 slices provolone cheese, halved
2/3 Cup seasoned breadcrumbs
½ cup grated Romano or Parmesan cheese
¼ cup minced fresh parsley
½ cup milk

Flatten chicken to ¼-inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short end side and tuck in ends; secure with a toothpick. In a shallow bowl, combine crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

Wrap 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 with non-stick cooking spray. Bake, uncovered, at 425 for 25 minutes or until juices run clear. Remove toothpicks.

To use frozen chicken: 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.

Side(s): Sautéed zucchini or other season side vegetable
Rice pilaf

Dessert: Fruit flavored sorbet, sherbet or ice cream