Ingredients Jump to Instructions ↓

  1. 6 boneless, skinless chicken breast halves (1 1/4 lb.)

  2. 1 Tbsp. Dijon style mustard

  3. 3 (1 oz.) slices lean ham, cut into halves

  4. 3 (1 oz.) slices reduced fat Swiss cheese, cut into halves

  5. nonstick cooking spray

  6. 1/4 cup unseasoned dry bread crumbs

  7. 2 Tbsp. minced fresh parsley

  8. 3 cup cooked rice

  9. 1. Preheat oven to 350 F. Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness, using flat side of meat mallet or rolling pin. Brush mustard on 1 side of each chicken breast; layer 1 slice each of ham and cheese over mustard. Roll up each chicken breast from short end; secure with wooden picks. Spray tops of chicken rolls with cooking spray; sprinkle with bread crumbs.

  10. 2. Arrange chicken rolls in 11x7" baking dish. Cover; bake 10 minutes. Uncover; bake about 20 minutes or until chicken is no longer pink in center.

  11. 3. Stir parsley into rice; serve with chicken. Serve with vegetables if desired.

  12. Makes 6 servings.


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