Instructions: Rinse chicken; pat dry with paper towels. Place each chicken breast half, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a mallet to 1/4" thick. Remove plastic wrap. Spread chicken with cheese. Place ham, cutting to fit, over each chicken breast. Fold in the long sides of the chicken and roll up, jelly roll style, starting from the short edge. Secure with wooden toothpicks.

Combine breadcrumbs and parsley in a shallow dish. Dip chicken rolls first in milk and then into the breadcrumb mixture to coat. Spray a 2 quart rectangular baking dish with nonstick coating. Place chicken rolls, seam side down, in prepared baking dish. Drizzle with melted butter.

Bake at 300 for 30-35 minutes or till lightly browned and chicken is tender and no longer pink. Remove rolls and chill for 1 to 2 hours.

To serve, slice each roll crosswise into 1/2" thick slices. Serve chilled.

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