Light Chicken Cordon Bleu

I enjoy Chicken Cordon Bleu and always looking for different variations to try. This one has a cornflake crust & uses milk instead of egg. You can also substitute the sour cream &/or part of the soup with yogurt to cut abit more of the fat/salt.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 2  lbs chicken breasts, skinless & boneless
• 1⁄2 teaspoon black pepper
• 8  ounces deli ham, sliced thin
• 4 -6  ounces mozzarella cheese
• 2⁄3 cup low-fat milk
• 1  cup  corn flakes, crushed
• 1  teaspoon paprika
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon salt

• Sauce

• 1 (10 ounce)  cream of chicken soup
• 1⁄2 cup light sour cream (or yogurt)
• 1  teaspoon lemon juice

Directions

1. Preheat oven to 350°F Flatten chicken to 1/4" thickness & sprinkle with pepper.
2. Place a slice of ham & 1-2 slices of cheese down the center of each piece. Roll up & tuck in ends; secure with toothpicks.
3. In a shallow dish, pour in milk.
4. In another dish, combine the crushed cornflakes, paprika, garlic powder & salt.
5. Dip chicken in milk, then roll in crumbs. Place in a 13x9 greased baking dish.
6. Bake uncovered for 25-30 min or until juices run clear.
7. Meanwhile, in a small saucepan, whisk the soup, sour cream/yogurt & lemon juice until blended; heat through.
8. Discard toothpicks from chicken & serve with sauce.