Cheesy Chicken Cordon Bleu
|Boneless skinless chicken breast halves||4|
|Fat free ham slice||2 Ounce, cut in half (97% Fat Free)|
|Fat free cream cheese||1⁄4 Cup (4 tbs) (From 8-Oz. Container)|
|Shredded swiss cheese||1 Ounce (1/4 Cup)|
|Italian style bread crumbs||1⁄2 Cup (8 tbs) (Progresso Brand)|
|Non-stick cooking spray||1|
Preheat oven in Convection Bake to 375°F (*350°F).
Spray 2-quart (7" x 11") baking dish with nonstick cooking spray.
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
Place 1 half slice ham on each chicken breast half. Spread each with 1 tablespoon cream cheese; sprinkle each with
1 tablespoon Swiss cheese. Starting at short end, roll up. Secure with wooden toothpicks; press edges to seal.
Place egg white in small shallow bowl; beat slightly. Place breads crumbs in another shallow bowl. Carefully dip chicken rolls in egg white. Coat with bread crumbs.
Place chicken rolls, seam side down, in sprayed pan.
Spray tops of each roll with cooking spray.
Convection Bake for 35 to 45 minutes or until chicken is fork-tender and juices run clear.
Remove toothpicks before serving. Sprinkle with paprika.