Italian Chicken Roll-Ups

Another very simple freezer meal.  Tastes similar to Chicken Cordon Bleu but probably a little healthier.  Not much to this one other than be careful what kind of freezer container you choose because the toothpicks can poke a hole in a freezer bag.

8 boneless skinless chicken breast halves (4 oz each)
8 thin slices deli ham (4 oz total)
4 slices provolone cheese, halved
2/3 c. seasoned bread crumbs
1/2 c. grated Romano or Parmesan cheese
1/4 c. minced fresh parsley
1/2 c. milk 

Directions:
Flatten chicken in 1/4-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 the ends; secure with a toothpick.

In a shallow bowl, combine crumbs, Romano cheese and parsley.  Pour milk into another bowl.  Dip chicken rolls in milk, then roll in crumb mixture.

Wrap each of four chicken roll-ups in plastic wrap; place in a large freezer bag.  Seal and freeze for up to 2 months.  Place the remaining roll-ups, seam side down, on a greased baking sheet.  Spritz chicken with 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 fridge.  Unwrap roll-ups and place on a greased baking sheet.  Spritz with cooking spray.  Bake uncovered at 425 degrees for 30 minutes or until the juice run clear.

Yield: 8 servings