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| Level of Difficulty | Moderate |
| 1 lb(s) boneless, skinless chicken breast(s), four 4 oz pieces |
| 3 oz smoked ham, four 3/4 oz slices |
| 3 oz low-fat Swiss cheese, four 3/4 oz slices |
| 1/4 cup(s) all-purpose flour |
| 1/2 cup(s) seasoned bread crumbs, Italian-style |
| 4 serving(s) olive oil cooking spray, or enough to coat chicken |
| Preheat oven to 400°F. Coat a baking sheet with olive oil cooking spray. |
| Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness. |
| Arrange 1 slice of ham and 1 slice of cheese on each chicken breast. |
| Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends. Secure with |
| Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; |
| turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn |
| Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is |
| golden brown and cooked through, about 40 minutes. Remove toothpicks and serve. |
| We renovated Chicken Cordon Bleu by: |
| Using reduced-fat cheese instead of a full-fat variety — and cutting back on the amount. |
| Baking the chicken breasts instead of deep-frying them. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated