Cheesy Chicken Cordon Bleu

Składniki

• 2 oz low fat Italian blend cheese
• 1/4 miarka kuchenna parmesan cheese
• 1 tbsp paprika
• 1 szczypta pepper
• 1 tbsp Dijon mustard
• 1 łyżeczka sea salt
• 1 pierś, kość i skóra usunięte chicken
• 1/4 łyżka stołowa vegetable oil butter spray, reduced calorie
• 2 slices low fat muenster cheese

Wskazówki

1. Split the breast and pound each out very thin.
2. Lay out pounded breasts side by side and spread the Dijon mustard evenly over each breast, coating heavily. Sprinkle with a dash of paprika, sea salt, pepper and parmesan cheese.
3. Fold up a slice of muenster cheese so it resembles a cheese stick, place towards one end of the breast. Do the same for both breast.
4. Sprinkle each breast with the Italian cheese blend, concentrating slightly more atop the end of breast the muenster is on. Add dash of paprika, sea salt and pepper.
5. Slowly roll up starting at end with muenster, tucking under and keeping cheese mixture inside. Spray each roll lightly with butter like spray.
6. Combine remaining parmesan cheese, paprika, sea salt and pepper in a bowl; gently roll each butter sprayed, rolled up breast in parmesan mixture.
7. Place gently into a lightly sprayed casserole baking dish.
8. Bake at pre-heated 350 °F (175 °C) oven for about 25-35 minutes, depending on the thickness of the breast. Cook till juices run clear.