2    Whole, skinned boneless
Chicken breasts
1 sl Mozzarella
2 oz Very thinly sliced cooked
Ham
1 sm Seeded & chopped tomato
3 tb Fine dry bread crumbs
1 tb Grated Parmesan
1 ts Dried parsley flakes
1/2 ts Crushed dried oregano
1/8 ts Garlic powder
1/8 ts Pepper
1 tb Milk

Rinse chicken; pat dry with paper towels. Place each half between two
pieces of clear plastic wrap. Working from center to edges, pound
lightly with flat side of meat mallet until 1/4 inch thick. Remove
wrap. Cut cheese into 4 pieces. Place one fourth of the ham & one
piece of cheese on each chicken piece. Top each with one fourth of
the tomato. Roll up jelly roll style, starting from one of the short
sides & tucking in sides to seal. Secure with wooden picks. In a pie
plate or on sheet of wax paper combine crumbs, parmesan, parsley,
oregano, garlic powder & pepper. Brush chicken rolls with milk; roll
in crumb mix to coat well. Place in 10 X 6X2″ baking dish. Bake,
uncovered, in a 350 oven for 25 minutes or until chicken is tender &
no longer pink.