Recipe: Parmesan Chicken Rolls

PARMESAN CHICKEN ROLLS

4 skinless, boneless chicken breast halves
4 teaspoons Dijon mustard
2 slices provolone cheese (1 1/4 oz. each), cut into quarters
12 thin slices pepperoni
1/3 cup grated Parmesan cheese
1/4 cup Italian-style bread crumbs
1 teaspoon dried basil
1/2 teaspoon paprika
Milk

Preheat oven to 425 degrees F. Line an 8x8x2-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil. Spray foil with nonstick cooking spray; set aside.

Place each chicken breast between 2 sheets of Reynolds Plastic Wrap. With a meat mallet, pound to 1/8-inch thickness.

Spread each chicken breast with 1 teaspoon Dijon mustard; top with 2 quarters of cheese and 3 slices of pepperoni. Fold in sides of each chicken breast; roll up, pressing edges to seal. Fasten with wooden toothpicks.

Combine Parmesan cheese, bread crumbs, basil and paprika in a shallow dish.

Dip each chicken roll into milk, then coat with crumb mixture. Place in baking dish.

Bake 25 to 30 minutes or until chicken is tender. Remove toothpicks.

Serve now or place chicken rolls on individual microwave-safe plates for reheating later.

TO MAKE AHEAD:
Cover baked chicken rolls with Reynolds Plastic Wrap; refrigerate up to 48 hours. Reheat by removing plastic wrap from chicken breast. Microwave one chicken roll on HIGH 1 minute 35 seconds to 1 minute 45 seconds or until heated through.

Servings: 4
Source: Reynolds Kitchens