Recipe: Oven Chicken Cordon Bleu

Title: Oven Chicken Cordon Bleu
Categories: Diabetic, Poultry, Low-fat, Main dish
Yield: 4 servings

4 Chicken breast halves; 4 Slices low-fat Swiss cheese
-boneless skinless -3/4 oz each very thin
2 ts Dijon mustard; 1 Egg white
4 ts Fresh chives; chopped 1 tb Water
4 Slices cooked lean ham; 1/3 c Cornflake crumbs
-about 3/4 oz each very thin 1/4 ts Paprika

Heat oven to 375F. 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 375F for
25-30 minutes or until chicken is fork tender and juices are clear.

Nutritional info: per serving: calories - 250; fat 7 gm; sodium - 780 mg.
Dietary exchanges: 1/2 bread, 4 meats.

Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you
by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120