Chicken Gordon Bleu
|Skinless boneless chicken breast halves||16 Ounce (4 Halves, 4-Ounce Each)|
|Turkey ham slices||4 (Thin)|
|Fat free swiss cheese||4 Ounce, finely shredded (1 Cup)|
|All purpose flour||1⁄3 Cup (4.8 tbs)|
|Ground black pepper||1⁄3 Teaspoon|
|Egg whites||2 , lightly beaten|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
Place each chicken breast half between two pieces of plastic wrap.
Working from the center to the edges, lightly pound with the flat side of a meat mallet to 1/4" thickness.
Remove the plastic wrap.
To assemble, place one slice of turkey ham on top of each breast half.
Then place 1/4 cup of the cheese, in a mound, on the center of each.
Fold in the short sides, then roll the chicken and turkey ham around the cheese mound.
Secure with wooden toothpicks.
In a shallow dish, stir together the flour, salt and pepper.
To coat the chicken, first roll the bundles in the flour mixture to evenly cover all sides.
Then dip the bundles in the egg whites and roll in the bread crumbs.
Spray an unheated, large no-stick skillet with no-stick spray.
Heat the skillet over medium-low heat.
Add the chicken bundles, seam side down.
Cook and turn occasionally for 25 to 30 minutes or until the chicken is tender and no longer pink.
Remove the toothpicks before serving.