Oven Chicken Cordon Bleu
June 30th, 2009
| Ingredients | |||
| 4 | each | chicken, breast, halves, boneless, skinless | |
| 2 | teaspoon | mustard, dijon | |
| 4 | teaspoon | chives, fresh, chopped | |
| 4 | each | ham, lean, cooked, very thin slices | |
| 4 | each | swiss cheese, low-fat, very thin slices | |
| 1 | each | egg, white | |
| 1 | tablespoon | water | |
| 1/3 | cup | cornflake crumbs | |
| 1/4 | teaspoon | paprika | |
Directions: | |||
| Heat oven to 375 degrees. Spray 8 inch square (1 1/2 quart) baking dish with nonstick spray. 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. 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. 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 degrees for 25-30 minutes or until chicken is fork tender and juices are clear.  | |||
Tags: baking, Cheese, Chicken, Corn, ingredient, ingredients, meat, recipe
