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Prep 20min
Total50min
Servings4
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Ingredients
4
boneless skinless chicken breast (about 1 1/4 lb)
2
teaspoons Dijon mustard
4
teaspoons chopped fresh chives
4
very thin slices lean cooked ham (about 3/4 oz each)
4
very thin slices reduced-fat Swiss cheese (about 3/4 oz each)
1
egg white
1
tablespoon water
1/3
cup finely crushed corn flakes or bran flakes cereal
1/4
teaspoon paprika
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Steps
1
Heat oven to 375°F. Spray 8-inch square (2 quart) glass baking dish with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness.
2
Spread each chicken breast with 1/2 teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Top each chicken breast with ham and cheese slice. Roll up, tucking ends inside.
3
In shallow bowl, combine egg white and water; beat slightly. Place cereal crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.
4
Bake 25 to 30 minutes, or until chicken is no longer pink in center.
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For the classic chicken cordon bleu, the stuffed chicken breasts are browned in oil in a skillet before being transferred to the oven while this version is only baked.
Arrange individual chives (with the flowers attached, if available) in a decorative pattern atop each serving. Chive flowers, like the flowers of most other herbs, are edible; they taste like chives. The stalks of chives that have gone to flower, however, are tough and fibrous.
Rice pilaf and steamed asparagus spears round out this meal.
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