Italian Chicken Rolls Recipe - Cooking Index
Italian Chicken Rolls Recipe - Cooking Index
| 4 | Skinless boneless chicken breast halves - (about 1 lb.) | |
| 2 | Provolone cheese - cut in half | |
| 4 | Pastrami - thinly sliced | |
| 1/3 cup | 48g / 1.7oz | Style-style dry bread crumbs |
| 1/4 cup | 36g / 1.3oz | Grated Romano or parmesan cheese |
| 2 tablespoons | 30ml | Finely chopped fresh parsley |
| 1/4 cup | 59ml | Milk |
Grease square pan, 8x8x2 inches. Flatten each chicken breast half to 1/4 inch 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 degrees. 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 mos.
To Cook from Freezer: About 1 1/4 hours before serving, heat oven to 375 degrees. Bake uncovered about 50 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Source:
Betty Crocker's Do-Ahead Cookbook, 1994, pg. 58
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