Italian Chicken Roll-ups (from Quick Cooking)
8 boneless, skinless chicken breast
4 slices provolone cheese, halved
8 thin slices (4 ounces) deli ham
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk
Flatten chicken to 1/4 in thickness. Place a slice of cheese and ham on each piece of chicken. Roll up from short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. Wrap and freeze four chicken roll-ups for up to two months. Place the remaining roll-ups, side seams down, on a greased baking sheet. Spritz chicken with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25 minutes or until juices run clear. Remove toothpicks.
To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, at 425 degrees for 30 minutes or until juices run clear.
Yields 8 servings
Note: Can substitute meats and cheeses. Mozzarella cheese and pastrami are a good combination.
For more Friday Freezer Recipes go to A Mums Food Blog.
My other Friday Food Freezer Recipes
Sherbet Cookie Delight
Raisin Drop Biscuits
Pizza Pasta Casserole
Frozen Peanut Butter Pies
Twice Baked Potatoes
Ice Cream Bucket Lasagna
Freezer Apple Pies