- 4
Ingredients
- yields 4 servings
- Four each skinless boneless chicken breasts
- Eight thin slices of ham
- Four cheese wedges
- 4 tablespoons fat free mayonaise
- 2 teaspoons mustard
- 1 cup corn flakes, crushed
Preparation
Step 1
Heat 1-teaspoon oil in a large nonstick frypan over medium heat until hot. Add half of the cutlets, and cook three minutes on each side or until browned. Transfer cutlets to a serving platter, keep warm. Repeat procedure with remaining 1-teaspoon oil and cutlets. Sprinkle cutlets with salt, pepper and lemon juice. Pound the chicken breasts to 1/4-inch thick. Layer each breast with two slice's ham and one wedge of cheese. Roll up and secure with a toothpick. Place the corn flakes in a bag.
Mix the mayonaise and mustard in a bowl. Roll each breast in the mayonaise mixture. Place one chicken breast in the bag at a time and toss to coat.
Spray a cookie sheet with cooking spray. Place the chicken on the sheet and bake for 35-40 minutes until chicken is cooked through.