Ingredients Jump to Instructions ↓

  1. 2 3 oz chicken cutlets

  2. 2 slices turkey ham & reduced calorie swiss cheese

  3. 1/2 ounce each 1 tablespoon plus 2 tsp dijon mustard - divided

  4. 1 teaspoon honey

  5. 1/3 cup 2 t. plain bread crumbs

  6. 1/2 cup canned chicken broth

  7. 2 teaspoons flour

  8. 1 tablespoon sour cream

  9. 2 teaspoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Preparation : 1. Preheat oven to 375F. Top each chicken cutlet with 1 slice turkey ham and 1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style and secure with toothpick.

  2. In a small mixing bowl, combine 1 T mustard and the honey; spread half of the mixture evenly over each chicken roll.

  3. On a sheet of waxed paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of the bread crumbs. Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1 tsp. oil. Bake until chicken is cooked through, 20-25 minutes.

  4. While chicken is baking, prepare sauce. In a small saucepan, combine broth and flour stirring to dissolve flour. Cook over medium- high heat stirring frequently until mixture thickens, about 3-4 minutes. Reduce heat to low and stir in sour cream and remaining mustard. Cook, stirring occasionally, 3-4 minutes longer. DO NOT BOIL.

  5. To serve, remove toothpicks and cut each chicken roll crosswise into 4 equal slices. Onto each of 2 serving plates pour half of the sauce and top with four chicken roll slices.


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