Pound skinless, boneless chicken breast halves between two pieces of waxed paper to 1/4 inch thickness.
Remove chicken from waxed paper and place a slice of cheese and ham on top of each piece of chicken. Roll up chicken, cheese and ham in jelly-roll style. Tie each securely with string. In a zip-type, bag, combine flour, Tony Chachere's seasoning and barbecue spice. Mix well. Add roll-ups and toss gently to coat. In a large, non-stick skillet, melt butter over medium heat. Add roll-ups; cook about 4 minutes, turning frequently until golden brown. Add broth and bring to a boil. Cover skillet. Reduce heat to medium-low and simmer about 13 minutes, until roll-ups are cooked and sauce is slightly thickened, Place on serving plate and remove string. Garnish with parsley if desired. May be served over cooked rice or noodles.
Cajun Country -- New Iberia, Louisiana