WW Chicken Cordon Bleu

I love this WW recipe. Instead of using eggs to get the breadcrumbs to stick you use honey mustard dressing. It makes a great flavor for the chicken and I even make my own baked "chicken strips" using this method. I have also found that using panko bread crumbs really ups the crunch factor of this dish. You also may want to have a few toothpicks handy to hold the chicken together while it's baking.

Serves: 4

Points: 8 per serving

4 sprays of cooking spray, or enough to coat chicken

1 lb uncooked boneless, skinless chicken breast, four 4-oz pieces

3 oz deli ham, four 3/4 oz slices

3 oz lowfat swiss cheese, four 3/4 oz slices

1/4 cup all-purpose flour

1/4 cup honey mustard

1/2 cup seasoned bread crumbs, Italian-style (or panko)

1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray

2. Place chicken breasts between two pieces of plastic wrap and pound to 1/4 inch thickness; remove plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each breast.

3. Starting from shorter end of the chicken, roll up each breast into a tight pinwheel. Tuck in the ends. Secure with toothpicks.

4. Place flour, honey mustard and bread crumbs in 3 separate shallow bowls. Add chicken to flour; turn to coat. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat.

5. Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.