2 skinned and boned chicken breasts, split
4 oz. cooked ham, sliced thin
1/2 c. shredded Swiss cheese, divided
2 tbsp. minced parsley
6 tbsp. seasoned bread crumbs
1/2 c. low-cal Italian dressing

Preheat oven to 425 degrees. Grease a shallow pan with corn oil spray. Pound chicken cutlets flat. Layer chicken, ham slice, cheese. Roll and secure with toothpicks. Roll each bundle in the Italian dressing, then in bread crumbs. Place seam side down in cooking pan. Bake 15 minutes without turning until golden brown. Do not overcook. Makes 4 servings.