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ellis 12-11-2004 07:16 AM

Chicken Cordon Blue
Chicken Cordon Blue
Phase II +

3 boneless skinless chicken breasts, halved
6 slices of low fat cheese
6 slices of prosciutto
Dry mustard
1-1/2 cups fine, dry whole-wheat bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon mixed herbs of your preference
2 eggs, lightly beaten
1/4 cup olive oil
1/4 cup marg
1 cup dry white wine
Cooked brown rice

Pound chicken breasts until paper thin between 2 pieces of waxed paper. Place slice of cheese and slice of ham on each piece of chicken; sprinkle with a little dry mustard. Roll up and fasten with toothpicks.
Combine bread crumbs, salt, pepper, and herbs. Dip each roll into eggs and then into bread crumb mixture. Refrigerate until ready to use (up to 8 hours). Heat oil and butter in skillet. Brown chicken rolls 10 to 12 minutes on each side; remove from pan. Remove toothpicks before serving. Add wine to pan; simmer, stirring in all brown bits from bottom and sides. Pour sauce over chicken rolls; serve with brown rice.
Serves 6

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