Recipe By : Pillsbury Fast and Healty Magazine, March '94/R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Cheese
Chicken Ham
Healthwise
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless skinless chicken -- breast halves
2 teaspoons Dijon mustard
4 teaspoons Chopped fresh chives
4 Very thin slices cooked lean -- ham, about 3/4 oz ea
4 Very thin slices low-fat
Swiss cheese -- 3/4 oz each
1 Egg white
1 tablespoon Water
1/3 cup Cornflake crumbs
1/4 teaspoon Paprika
1. Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish with
nonstick spray.
2. Place 1 chicken breast between 2 pieces of plastic wrap or waxed paper.
Working from center, gently pound chicken with rolling pin or flat side of
meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces,
making four cutlets.
3. Spread each cutlet with 1/2 teaspoon mustard; sprinkle each with 1
teaspoon chives. Cut ham and cheese slices to fit chicken cutlets.
Roll up, tucking ends inside.
4. In a shallow bowl, combine egg white and water; beat slightly.
Place cornflake crumbs in shallow dish. Coat chicken rolls with egg white
mixture; roll in cornflake crumbs. Place in spray-coated dish. Sprinkle with
paprika.
5. Bake at 375F for 25-30 minutes or until chicken is fork tender and juices
are clear.
