Oven chicken cordon bleu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 each | |
| 4 | Very thin slices low-fat | |
| Swiss cheese, 3/4 oz each | ||
| 1 | Egg white | |
| 1 | tablespoon | Water |
| ⅓ | cup | Cornflake crumbs |
| ¼ | teaspoon | Paprika |
Directions
1. Heat oven to 375F. Spray 8 inch square (1½ 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 ¼ inch thick. Repeat with remaining chicken pieces, making four cutlets.
3. Spread each cutlet with ½ 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.
Nutritional info: per serving: calories - 250; fat 7 gm; sodium - 780 mg. Dietary exchanges: ½ bread, 4 meats.
Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120