8 thin slices deli ham
4 slices provolone cheese, halved
2/3 C. seasoned bread crumbs
1/2 C. grated Roman or Parmesan cheese
1/4 C. fresh minced parsley
1/2 C. milk
Flatten chicken to 1/4 inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a 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.
Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with non-stick cooking spray. Bake uncovered, at 425º for 25 minutes or until juices run clear. Remove toothpicks.