Swiss Dijon Chicken Rolls
 

Posted by Debelli on 06-17-2001 04:31 PM:

SWISS DIJON CHICKEN ROLLS

1 pound boneless, skinless chicken breast halves
3/4 cup shredded Jarlsberg light Swiss cheese
6 tablespoons evaporated skim milk
4 tablespoons Dijon mustard
3/4 cup ww bread crumbs
4 tablespoons grated Parmesan cheese
2 teaspoons dried tarragon
Freshly ground black pepper

Preheat the oven to 375. Lightly coat and 8 x8 baking dish with no-stick spray. Place the chicken between pieces of wax paper or plastic wrap. With a meat mallet, pound to about 1/4" thickness. Place an equal amount of the Swiss cheese in the center of each breast. Set aside.

In a small bowl, mix the milk and mustard. Set aside.

In a medium bowl, combine the bread crumbs, Parmesan, tarragon and pepper to taste.

Roll up each chicken breast, beginning with the smaller end. Dip each roll into the milk mixture and then into the bread crumb mixture to coat completely. Place in the prepared baking dish with the rolled end down. Cover and bake for 30 minutes. Uncover and bake for 15 minutes more, or until golden.

Per serving 243 calories, 9 grams fat, 30.4 grams protein, 8.3 carbs