Malibu Chicken Bundles

By TrayH

The first time I made this, it was an instant hit and we agreed I wouldn't change a thing about the recipe. Mustard may seem like an odd ingredient, but it adds a really nice touch

Ingredients

• For SAUCE:
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 cup honey Dijon mustard, divided
• 4 thin slices deli ham
• 4 slices reduced-fat Swiss cheese
• 1 can (8 ounces) unsweetened crushed pineapple, well drained
• 1-1/2 cups panko (Japanese) bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1/4 cup reduced-fat sour cream
• 1/8 teaspoon dried tarragon

Preparation

Step 1

* Flatten chicken breasts to 1/4-in. thickness.

* Spread 1 tablespoon mustard over each; layer with ham, cheese and pineapple.

* Fold chicken over pineapple; secure with toothpicks. Brush bundles with remaining mustard.

* In a shallow bowl, combine the bread crumbs, salt and pepper.

* Roll bundles in bread crumb mixture; place in an 11-in. x 7-in. baking dish coated with cooking spray.

* Bake, uncovered, at 350° for 45-50 minutes or until a meat thermometer reads 170°. Discard toothpicks.

* Meanwhile, in a small saucepan, combine the sauce ingredients.

* Cook, stirring occasionally, until heated through.

* Serve with chicken.