5 skinless, boneless chicken breast halves
2 (10 ounce) cans Italian-style dried bread crumbs
3 3/4 tablespoons vegetable oil
2 cloves garlic, minced
1/2 teaspoon paprika
1 tablespoon Worcestershire sauce
salt to taste
1/4 cup olive oil
1 tablespoon Dijon mustard
2 teaspoons roasted garlic
2 tablespoons dried basil
1 tablespoon dried marjoram, seeded
1 teaspoon dried pepper
6 slices roast beef
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish and cut each breast in half lengthwise, taking care not to cut through top.
In a mixing bowl stir together bread crumbs, oil, garlic, paprika, Worcestershire sauce, salt, olive oil, Dijon mustard, garlic, basil, marjoram, pepper and roast beef.
Bake uncovered in the preheated oven until chicken is cooked through, about 15 minutes.