|Whole chicken breasts||1 1⁄2 Pound, skinned, boned, and halved lengthwise (2 Medium Pieces)|
|Part skim mozzarella cheese||1 Ounce (1 Slice)|
|Thinly sliced fully cooked ham||2 Ounce|
|Tomato||1 Small, seeded and chopped|
|Fine dry bread crumbs||3 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Parsley flakes||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄2 Teaspoon|
|Skim milk||1 Tablespoon|
Rinse chicken; pat dry. Place each half between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet till 1/4 inch thick. Remove wrap.
Cut cheese into 4 pieces. Place one-fourth of the ham and one piece of the cheese on each chicken piece. Top each with one-fourth of the tomato. Roll up jelly-roll style, tucking in sides to seal well. Secure with wooden toothpicks.
In a pie plate or on a sheet of waxed paper combine bread crumbs, Parmesan cheese, parsley, oregano, garlic powder, and pepper. Mix together.
Brush chicken rolls with milk. Then roll in crumb mixture to coat well. Place in a 10x6x2-inch baking dish. Bake, uncovered, in a 350° oven about 25 minutes or till chicken is tender and no longer pink.