Italian Chicken Rolls

6 skinless chicken breasts
3 slices provolone cheese (21/2 ounces) cut in half
6 thin slices deli ham (6 ounces)
1/2 cup Italian-style dry bread crumbs
1/3 cup grated Parmesan cheese
3 T finely chopped fresh parsley
1/3 cup milk

Flatten each chicken breast half to 1/4 inch thickness between plastic wrap or waxed paper. Place 1 piece provolone cheese and 1 slice deli ham on each chicken piece. Fold long sides of each chicken piece over deli ham. 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 o. Bake uncovered about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

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 From Freezer: Bake uncovered about 50 minutes for 375 o or until juice of chicken is no longer pink when centers of thickest pieces are cut.

To cook thawed: Completely thaw in the refrigerator. Place on a greased baking sheet. Spritz with cooking spray. Bake, uncovered, at 425 o for 30 minutes or until the juices run clear.

(I found the large pieces needed extra cooking time.)