Chicken Cordon Bleu
|Chicken breast halves||4 Large, boned and skinned|
|Dijon style mustard||1 Tablespoon|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Lean cooked ham slices||4 (4 Ounces)|
|Swiss cheese slice||2 (1.5 Ounces, SargentoÂ® Preferred Light)|
|Seasoned bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon (SargentoÂ®)|
|Melted margarine||4 Teaspoon (Light)|
Place chicken between 2 pieces wax paper.
Pound to 1/4 inch thickness.
Spread mustard evenly down center of each breast.
Sprinkle with thyme.
Top with slice of ham and half slice cheese.
Roll up, jelly-roll style, tucking in sides of ham and chicken to seal.
Secure with skewers or large wooden toothpicks.
Combine bread crumbs and Parmesan cheese in shallow dish.
Brush each chicken breast with melted margarine and roll in crumb mixture.
Place in 9 x 9-inch baking pan.
Bake at 400°F for 10 minutes.
Reduce oven temperature to 350°F and continue baking 20 to 25 minutes or until chicken is tender.