| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole, skinned boneless |
|
|
Chicken breasts |
| 1 |
sl |
Mozzarella |
| 2 |
oz |
Very thinly sliced cooked |
|
|
Ham |
| 1 |
sm |
Seeded & chopped tomato |
| 3 |
tb |
Fine dry bread crumbs |
| 1 |
tb |
Grated Parmesan |
| 1 |
ts |
Dried parsley flakes |
| 1/2 |
ts |
Crushed dried oregano |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 1 |
tb |
Milk |
INSTRUCTIONS
Rinse chicken; pat dry with paper towels. Place each half between two
pieces of clear plastic wrap. Working from center to edges, pound
lightly with flat side of meat mallet until 1/4 inch thick. Remove
wrap. Cut cheese into 4 pieces. Place one fourth of the ham & one
piece of cheese on each chicken piece. Top each with one fourth of
the tomato. Roll up jelly roll style, starting from one of the short
sides & tucking in sides to seal. Secure with wooden picks. In a pie
plate or on sheet of wax paper combine crumbs, parmesan, parsley,
oregano, garlic powder & pepper. Brush chicken rolls with milk; roll
in crumb mix to coat well. Place in 10 X 6X2" baking dish. Bake,
uncovered, in a 350 oven for 25 minutes or until chicken is tender &
no longer pink.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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