4 Boneless skinless chicken
Breast halves 2 Slices mozzarella or
Provolone cheese, cut in 1/2 4 Thin slices pastrami, ham or
Turkey ham 1/3 c Italian style dry bread
Crumbs 1/4 c Grated Parmesan cheese
2 T Fine-chopped fresh parsley
1/4 c Skim milk
Grease an 8x8x2 inch baking dish. Place chicken pieces flat on cutting board. Cover with waxed paper or plastic wrap. Flatten each chicken breast to a 1/2 to 1/4 inch thickness by pounding with a meat mallet or other heavy object. Remove paper or plastic. Place one piece cheese and one slice pastrami or ham on each chicken piece. Fold long sides of each chicken piece in over meat. Roll up chicken from short side; secure with toothpick. Mix bread crumbs, cheese and parsley. Dip chicken rolls into milk; coat evenly with bread crumb mixture. Place seam side down in pan. To serve now: Heat oven to 425 degrees. Bake uncovered about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. To serve from freezer: Preheat oven to 375 degrees. Bake uncovered about 50 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Freeze now, relax later from: The Austin American Statesman, typed by jessann 🙂