Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken - breast halves

  2. 2 teaspoons 10ml Dijon mustard

  3. 4 teaspoons 20ml Chopped fresh chives

  4. 4 Cooked lean - ham, about 3/4 oz ea 4 Low-fat

  5. Swiss cheese - 3/4 oz each 1 Egg white

  6. 1 tablespoon 15ml Water

  7. 1/3 cup 20g / 0.7oz Cornflake crumbs

  8. 1/4 teaspoon 1 1/3ml Paprika

Instructions Jump to Ingredients ↑

  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.


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