Italian chicken rolls

Yield: 4 servings

Measure Ingredient
4 Skinless boneless chicken breast halves
2 slices Provolone cheese -- cut in half
4 slices Pastrami -- thinly sliced
⅓ cup Italian bread crumbs
¼ cup Parmesan cheese -- grated
2 tablespoons Parsley -- finely chopped

Grease square 8 x 8 pan. Flatten each chicken breast half to ¼" thickness between plastic wrap or waxed paper. Place 1 piece provolone cheese and 1 slice pastrami on each chicken piece. Fold long sides of each chicken piece over pastrami. 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 sides down in pan.

TO SERVE NOW: Heat oven to 425. Bake uncovered about 30 minutes.

TO STORE: Freeze unbaked chicken rolls uncovered about 1 hour or until firm. Wrap tightly and label. Freeze no longer than 2 months.

TO COOK: About 1¼ hours before serving, heat oven to 375. Bake uncovered about 50 minutes. 310 calories and 15 grams fat.

Recipe By : BC Do-Ahead Cookbook From: Meg Antczak Date: 07-23-95 (22:26) (159) Fido: Cooking

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