Chicken Spaghetti - cooking recipe

Ingredients

1/2 c. green pepper, diced
1/2 c. onion, diced
1 c. celery, diced
2/3 c. chicken, cooked
2 c. thin spaghetti, cooked
1 (10 oz.) pkg. frozen peas
1/2 c. almonds, chopped
2 envelopes Hidden Valley Ranch mixes
2 c. buttermilk
1 1/2 c. mayonnaise
6 Tbsp. bread crumbs
4 Tbsp. butter, melted
3 large whole boneless chicken breasts, halved lengthwise
6 thin slices Prosciutto or boiled ham
3 large slices Mozzarella, halved
1 medium tomato, seeded and chopped
1/2 tsp. dried sage, crushed
1/3 c. seasoned fine bread crumbs
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. snipped fresh parsley
4 Tbsp. unsalted butter, melted

Preparation

Preheat oven to 350\u00b0.
Place each chicken breast half between two sheets of waxed paper and pound lightly with a meat mallet until flattened to a 5-inch square.
Place a slice of ham and a half slice of cheese on each cutlet, cutting to fit.
Top with some of the tomato and a pinch of the sage.
Tuck in the sides and roll up, jelly roll style, pressing to seal well.