| 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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