Follow these steps for perfect results
chicken breasts
skinned and boned
fresh parsley
part-skim Mozzarella cheese
thin slices
boiled ham
thin slices, halved
low-cal mayonnaise
warm water
whole grain bread crumbs
made in blender
cream of chicken soup
water
Preheat oven to 325°F.
Pound chicken breasts until thin.
Sprinkle with fresh parsley.
Top each breast with a slice of mozzarella cheese and half a slice of boiled ham.
Roll up each breast tightly.
Stir together low-cal mayonnaise and warm water in a shallow dish.
Roll each chicken fillet in the mayonnaise mixture, then coat with whole grain bread crumbs.
Arrange chicken rolls seam-down on a baking sheet.
Bake for 25-30 minutes, or until cooked through.
Heat cream of chicken soup with 1/2 can of water.
Pour the soup mixture over the chicken just before serving.
Expert advice for the best results
For extra flavor, marinate the chicken breasts before pounding.
Ensure chicken is cooked through before serving.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and baked just before serving.
Serve sliced on a plate, garnished with a sprig of parsley.
Serve with a side of steamed vegetables or a light salad.
A crisp white wine complements the chicken and ham.
Discover the story behind this recipe
Classic dish, often served for special occasions.
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