Oven Chicken Cordon Bleu
Add some sophistication to dinner with this rich and succulent dish that is sure to become your new favorite.
breast, halves, boneless, skinless
lean, cooked, very thin slices
low-fat, very thin slices
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 ¼ inch thick. Repeat with remaining chicken pieces, making four cutlets.
Spread each cutlet with ½ teaspoon mustard; sprinkle each with 1 teaspoon chives. Cut ham and cheese slices to fit chicken cutlets. Roll up, tucking ends inside.
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. Bake at 375℉ (190℃) for 25 to 30 minutes or until chicken is fork tender and juices are clear.