Flatten chicken to 1/4-inch thickness. Place a slice of ham and cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.

In a shallow bowl, mix crumbs, grated cheese, and parsley.

Pour milk into another bowl.

Dip chicken rolls in milk, then roll in crumb mixture.

At this point, you can wrap and freeze roll-ups for up to 2 months.

To use frozen chicken--completely thaw in the refrigerator.

Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray.

Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.