Italian chicken rolls
4 servings
Ingredients
| Quantity | 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 |
Directions
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