Parmesan Chicken Rolls

8 skinless, bonelesschicken breast halves
8 teaspoons Dijon mustard
8 slices cheddar cheese
24 thin slices pepperoni
2/3 cup grated Parmesan cheese
1/2 cup Italian-style bread crumbs
2 teaspoon dried basil
1 teaspoon paprika
1 1/2 C Milk

Preheat oven to 425F. Spray a 9"X13" pan with cooking spray

Place each chicken breast between 2 sheets of plastic wrap. With a meat mallet, pound to 1/8-inch thickness. Spread each chicken breast with 1 teaspoon Dijon mustard; top with 1 piece of cheddar cheese and 3 slices of pepperoni. Fold in sides of each chicken breast; roll up, pressing edges to seal. Fasten with wooden toothpicks.

Combine Parmesan cheese, bread crumbs, basil and paprika in a shallow dish. Dip each chicken roll into milk, then coat with crumb mixture. Place in baking dish.

Bake 25 to 30 minutes or until chicken is tender. Remove toothpicks. Serve.