| 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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