Chicken Roll-Ups

"Tender and freeze well. You can bake half of them and freeze the rest."
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Summerwine photo by Summerwine
photo by Summerwine photo by Summerwine
Ready In:




  • Flatten chicken to 1/4-inch thickness.
  • Place a slice of ham and cheese on each piece of chicken.
  • Roll up from a short side and tuck in ends; secure with a toothpick.
  • In a shallow bowl, mix crumbs, grated cheese and parsley.
  • Pour milk into another bowl.
  • Dip chicken rolls in milk, then roll in crumb mixture.
  • Wrap and freeze roll-ups for up to 2 months.
  • To use frozen chicken--completely thaw in the refrigerator.
  • Unwrap roll-ups and place on a greased baking sheet.
  • Spritz with nonstick cooking spray.
  • Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.

Questions & Replies

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  1. Jacq8504
    I really liked this. It was easy to make and stayed moist. I think next time I will try some ground mustard in the dry mix. I have put the rest in the freezer for later!
  2. PSU Lioness
    THIS WAS SOOOO GOOD! We used the chicken, ham and provolone and I also added sauteed peppers and onions and some garlic powder. I made the right away instead of freezing them and I will absolutely be making them again! My step-daughter, who is the pickiest eater on the face of the earth, ate her entire piece. And the cheese that leaked out while baking and got crispy on the baking sheet added to the flavor. Thank you so much for posting! I think this is going to go into the weekly rotation menu.
  3. Chef_Beauchamp
    YUM! I actually made these as part of my OAMC cooking plan. I did not realize I forgot the ham so I just stuffed them with a full slice of cheese instead and they were still wonderful. Thanks!
  4. Mischelle H.
    I made 30 for a church dinner, mostly exactly as the recipe, and they were a huge hit. I made some, probably about 12 of the 30, and used stovetop stuffing as the filling, no coating, and poured chicken gravy over top. They both went well. Will def do again
  5. QwnB
    These are great! I've been making them for years. My mom's recipe uses swiss cheese and they're delicious!


  1. sheehanlv
    I skipped dipping in milk and instead put a light coating of mayo on the rolls prior to rolling in breadcrumbs. The crumbs adhered very well and you couldn’t taste the mayo at all. It saved me from having to clean another bowl.
  2. LOWELL C.
    Egg and chipotle peppers in milk wash. Seasoned Panko bread crumbs with chili powder and garlic powder. Added some diced jalapenos in with the Monterey Jack & Cheddar cheeses. Served with a side of Pico de Gallo or jarred salsa.
  3. Homer Fong
    This was excellent and incredibly easy to make. I used dried parsley instead of fresh and took them out a little early (after about 22 minutes), as the chicken was beginning to dry out. I'm sure the timing varies based on the thickness and size of the breasts.
  4. Chris from Kansas
    These turned out great! I made a couple minor modifications - used a little less parmesan cheese, substituted buttermilk for the milk and added some lemon peel and minced garlic to the crumb mixture. We really enjoyed this.



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