Recipe - Oven Chicken Cordon Bleu

4 Boneless skinless chicken
breast halves
2 teaspoon Dijon mustard
4 teaspoon Chopped fresh chives
4 Very thin slices cooked lean
ham, about Three fourths ounce each
4 Very thin slices lowfat
Swiss cheese, Three fourths ounce each
1 Egg white
1 tablespoon Water
1/3 cup Cornflake crumbs
One fourth teaspoon Paprika

1. Heat oven to 375F. Spray 8 inch square (1 One half quart) baking dish with
nonstick spray. 2. Place 1 chicken breast between 2 pieces of plastic wrap
or waxed paper. Working from center, gently pound chicken with rolling pin
or flat side of meat mallet until about One fourth inch thick. Repeat with
remaining chicken pieces, making four cutlets. 3. Spread each cutlet with
One half teaspoon mustard; sprinkle each with 1 teaspoon chives. Cut ham and
cheese slices to fit chicken cutlets. Roll up, tucking ends inside. 4. In a
shallow bowl, combine egg white and water; beat slightly. Place cornflake
crumbs in shallow dish. Coat chicken rolls with egg white mixture; roll in
cornflake crumbs. Place in spraycoated dish. Sprinkle with paprika. 5.
Bake at 375F for 2530 minutes or until chicken is fork tender and juices
are clear.