2 whole med. chicken breasts (about 1 1/2 lb. total), skinned, boned & halved lengthwise
1 slice part skim mozzarella cheese (1 oz.)
2 oz. very thinly sliced, fully cooked ham
1 sm. tomato, seeded & chopped
3 tbsp. fine dry bread crumbs
1 tbsp. grated Parmesan cheese
1 tbsp. snipped parsley or 1 tsp. parsley flakes
1/2 tsp. dried oregano, crushed
1/8 tsp. garlic powder
1/8 tsp. pepper
1 tbsp. skim milk

Baking instead of frying cuts the fat in the classic dish. And you'll still find the crisp coating and ham and cheese filling that makes saltimbocca popular.

Rinse chicken; pat dry. Place each half between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet until 1/4 inch thick. Remove wrap.

Cut cheese into 4 pieces. Place 1/4 of the ham and 1 piece of the cheese on each chicken piece. Top each with 1/4 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 10 x 6 x 2 inch baking dish. Bake, uncovered, in a 350 degree oven about 25 minutes or until chicken is tender and no longer pink.

Makes 4 servings.