4 skinless boneless chicken breasts, pounded extra-thin
4 tablespoons dijon mustard
8 slices low-fat deli ham, sliced thin
4 slices low fat swiss cheese (I used jarlsberg lite)
1/2 cup sauerkraut
1. Preheat oven to 375.
2. Place chicken breasts on baking sheet. Spread dijon mustard on one side of each breast. Add a layer of deli ham to each breast, followed by a slice of cheese. Top the cheese with 1/4 of the saurkraut.
3. Carefully roll each breast; secure with a toothpick, if desired. Lightly coat the top of each roll with olive oil; add salt and pepper to taste.
4. Bake for 45 minutes, or until chicken is done and juices run clear.