I’ve never made chicken roll-ups before so I was excited to try this recipe. They were really good and I’ll definitely be making them again.
- 8 boneless skinless chicken breast halves (2 pounds) (1)
- 8 thin slices (4 ounces) deli ham
- 4 slices provolone cheese, halved (2)
- 2/3 cup seasoned bread crumbs
- 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 slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. (3)
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 (4).
Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with nonstick cooking spray. Bake, uncovered, at 425 for 25 minutes or until juices run clear. Remove toothpicks. (5)
The chicken roll-ups freeze well. Wrap and freeze chicken roll-ups for up to 2 months. To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Cook as directed above.
(1) I’m not sure what I’m doing wrong, but I cannot flatten chicken. I’ve tried everything and I can’t do it. So I purchased chicken cutlets instead. If your chicken isn’t thin enough, it will be hard to roll up the chicken. My daughter told me she tried making a similar recipe and had a lot of trouble rolling the chicken. She ended up laying them flat and putting the toppings on and baking them that way. So be sure the chicken is thin enough to roll.
(2) As is my custom when reading a recipe, I missed the part about cutting the cheese slice in half. So I used whole slices instead.
(3) Don’t use a colored toothpick like I did. Some of the color came off onto the chicken.
(4) I increased the crumb mixture by half. I almost always double crumb mixtures on any recipe just to be sure I have enough.
(5) I forgot this step, too. I did tell my family the toothpicks were there. But next time I will take them out before serving.
from Quick Cooking Magazine, January/February 2001