| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Poultry | 1 | servings | |
INGREDIENTS
| 16 | oz | Skinless Boneless Chicken Breast |
| 1/4 | ts | Pepper |
| 2 | oz | Ham Slices; Extra Lean |
| 3/4 | c | Shredded Nonfat Mozzarella Cheese |
| 1/2 | c | Corn Flake Crumbs |
| 1/2 | ts | Paprika |
| 1/4 | ts | Garlic Powder |
| 1/3 | c | Skim Milk |
| Vegetable Cooking Spray |
INSTRUCTIONS
Preheat oven to 350°. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle pepper over chicken, and top each breast half with a piece of ham and 3 tablespoons cheese. Roll up jelly-roll fashion; tuck in sides, and secure each roll with wooden picks. Combine crushed cornflakes, paprika, and garlic powder in a shallow dish. Dip each chicken roll in milk, dridge in cornflake mixtuer, and place in an 11X7 inch baking dish coated witih cooking spray. Bake at 350° for 30 minutes or until don. Discard wooden picks. Recipe by: Cooking Light Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 18, 1999, converted by MM_Buster v2.0l.
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