4 oz boneless skinless chicken breasts (4 small)
1 oz sliced, smoked ham, cut in half
1 oz Cheese, Swiss, reduced fat, thin slice, cut in half
1/2 eggs, beaten
1 tbsp white all purpose flour
1/2 cooking spray
2/5 cup fresh chopped onion
1 1/4 oz Soup, cream of chicken, condensed, canned (1/4 can)
1 Flatten each piece of chicken to about 1/4-inch thickness by placing the chicken breasts in between 2 sheets of heavy duty plastic wrap and then using a meat mallet or rolling pin to flatten them out.
2 Next, place one-half slice each of ham and cheese in the center of each chicken breast half. Roll up lengthwise, and then secure with wooden toothpicks.
3 Preheat your oven to 350 degrees F. Dip each chicken roll in egg and then dredge in flour. Place the chicken rolls seam side down into a shallow casserole dish coated with cooking spray.
4 Bake for 20 minutes. While baking, combine the onion and soup, stirring well. After the first 20-minute baking period, pour the soup mixture over the chicken and then continue to bake for an additional 15 minutes, or until the chicken is done.
If you prefer, mushrooms may be substituted for the onion in this recipe.
Makes 4 servings
Amount Per Serving
Total Carbs 3.6g
Dietary Fiber 0.2g
Total Fat 2.8g
Saturated Fat 1.2g
Unsaturated Fat 1.6g
Fat , Meat 1/2, Starch , Vegetable , Very Lean Meat 1 1/4