This recipe we have been using this recipe for a few years now. I love that I can buy 6-8 chicken breast and get two or three meals out of them. When I buy the breast and cut them in to 1/4-inch slices I can get two sometimes three roll-ups out of one breast. The smaller portions are perfect for the children and everyone is happy that they have their own special looking meal. This recipe came out of a Taste of Home magazine. It is a great meal to serve on special occasions or "just because". A great part about it for me is that I can do all the prep-work one time and freeze the others for later or to take into a family who might be in need of a meal from time to time.

8 boneless skinless chicken breast halves (2 lbs)

(Or Cheat and buy Chicken Cutlets if your store carries them)

8 thin sliced (4 oz) Deli Ham (I loved Virginia Baked Ham)

4-8 slices provolone cheese, halved

2/3 cup seasoned breadcrumbs

1/2 cup grated Romano or Parmesan Cheese

1/4 cup minced fresh parsley

1/2 cup milk

Flatten chicken to 1/4-inch thickness (skip this step with cutlets). 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 degrees for 25 minutes or until juices run clear. Remove toothpicks.

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

We like to serve sides of rice pilaf, steamed seasonal veggies, or a salad.

We also like a slice of ciabatta or French Bread with it.