Name: Oven Chicken Cordon Bleu
Ingredients: 4 Boneless skinless chicken breast halves; 2 ts Dijon mustard; 4 ts Chopped fresh chives; 4 Very thin slices cooked lean ham, about 3/4 oz each; 4 Very thin slices low-fat; Swiss cheese, 3/4 oz each; 1 Egg white; 1 tb Water; 1/3 c Cornflake crumbs; 1/4 ts Paprika

If the story of the fall reveals our own sin and guilt, it surely also reveals the amazing depths of God’s love and mercy. It was the Son of God who placed a sword at the entrance to the Garden of Eden. He did it not just to keep Adam out. He did it so that, at just the right time, he could walk through in our place, to satisfy God’s just wrath and make a way for us to enter back in, through the gate, to eat from the Tree of Life and live forever in the glorious presence of God.

Michael Lawrence

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Swiss	Poultry, Low-cal, Low-fat	4	Servings

INGREDIENTS

4		Boneless skinless chicken breast halves
2	ts	Dijon mustard
4	ts	Chopped fresh chives
4		Very thin slices cooked lean ham, about 3/4 oz each
4		Very thin slices low-fat
		Swiss cheese, 3/4 oz each
1		Egg white
1	tb	Water
1/3	c	Cornflake crumbs
1/4	ts	Paprika

INSTRUCTIONS

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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