Chicken Cordon Bleu with Monterey Jack

Chicken Cordon Bleu with Monterey Jack
Chicken Cordon Bleu with Monterey Jack

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    (5 to 6 ozs) boneless skinless chicken breast halves

  • 2

    teaspoons Dijon mustard

  • 3

    ounces Monterey Jack (about 3/4 cup)

  • 4

    thin slices extra-lean ham

  • 1/2

    cup chicken broth

Directions

Preheat oven to 350°F. With meat mallet or heavy skillet, pound chicken breasts to ¼-inch thickness. Spread each with ½ teaspoon of mustard. Cut cheese into four equal strips. Wrap slice of ham around each strip and place one in center of each breast. Fold short ends over ham and cheese and roll up, using toothpick to fasten securely. Coat ovenproof skillet with cooking spray and set over medium heat; when hot, add chicken rolls. Cook, turning, until outsides are browned. Add broth to skillet and place in oven; bake for 30 minutes, or until cooked through to center. Remove toothpicks and serve with broth poured over top.

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