These rollups looked great before I even baked them. I didn’t want to risk them coming apart by pulling them from the freezer bag, so I cut the bag open and pulled them out to roll in milk and breadcrumbs. I carefully placed them on the cookie sheet and sprinkled some extra bread crumbs on top. I really like the extra crunch. My husband took care of the sides. He made his mashed potatoes with extra parsley (aka instant potatoes with a lot of seasoning), cream corn, and mixed frozen veggies.
Italian Chicken Rollups
Prep: 20 min. Bake: 25 min.
6 boneless skinless chicken breast halves (3-4 oz. each)
6 thin slices deli ham
3 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/3 cup grated Romano or Parmesan cheese
1/3 cup minced fresh parsley
1/3 cup milk
Flatten chicken to 1/4-in. thickness.
Place a slice of ham and half slice of provolone cheese on each piece of chicken.
Roll up from a short side and tuck in ends; secure with a toothpick. Mix the rest of the dry ingredients together (bread crumbs, cheeses, and parsley)
Place inside a freezer bag.
On cooking day, make sure it has thawed out, then pour the bread crumb mixture into a bowl. Coat with milk then the dry bread crumb mixture. Place on a sprayed (PAM) cookie sheet and bake at 350 for 40 minutes.