4 whole chicken breasts (about 2 lbs.), split, skinned & boned
8 tsp. fresh parsley, chopped
8 thin slices (4 oz.) part skim Mozzarella cheese
4 thin slices (4 oz.) low sodium boiled ham, cut into halves
1 tbsp. reduced calorie mayonnaise
1 tbsp. warm water
1/4 c. seasoned bread crumbs

Pound chicken breasts until they are thin. Lay out flat and sprinkle with parsley. Top each breast with a slice of cheese, then a half-slice of ham. Roll up tightly. Stir together mayonnaise and water in shallow dish. Roll each chicken breast in the mayonnaise mixture, then in the bread crumbs. Spray a baking sheet with cooking spray. Arrange the chicken rolls, seam side down, in single layer on baking sheet. Bake in preheated 425 degree oven for 15 to 20 minutes, or until browned, cooked through and cheese is melted.