Cornflake Chicken Cordon Bleu

By amt2mf

Ingredients

• 1 large bunch broccoli rabe
• 6 skinless, boneless chicken breasts (3 1/2 lbs), pounded 1/2-inch thick
• 6 thin slices low-sodium deli ham
• 6 thin slices swiss cheese
• 6 cups gluten-free cornflakes, coarsely crushed
• 2 egg whites
• 1 1/2 teaspoons paprika
• 1/3 cup sour cream
• 1 tablespoon dijon mustard

Details

Preparation time 30mins
Cooking time 30mins
Adapted from rachaelraymag.com

Preparation

Step 1

Position a rack in the center of the oven and preheat to 400 degrees . In a saucepan, simmer the broccoli rabe in water until crisp-tender, about 5 minutes. Drain, then coarsely chop.
Lay a chicken breast, smooth side down, on a work surface. Place 1 ham slice lengthwise over half of the breast. Top with 1/4 cup broccoli rabe and 1 cheese slice. Fold the breast in half lengthwise to cover the filling; secure with toothpicks. Repeat with the remaining chicken, ham and cheese.
Place the cornflakes in a dish. In a bowl, whisk the egg whites and paprika. Coat each breast with the egg mixture, then the cornflakes; transfer to a rack-lined baking sheet. Bake until cooked through, about 30 minutes. Let rest for 5 minutes.
Meanwhile, in a saucepan, whisk the sour cream, mustard and 1/4 cup water over medium heat for 1 to 2 minutes.
Discard the toothpicks. Slice each breast crosswise and drizzle with the sauce.