Chicken Cordon Bleu

Source: adapted from Weight Watchers

Ingredients:
2- chicken breasts
4 slices of thinly sliced ham
two slices of Comte cheese
3 T egg substitute
1/8 cup plain dry bread crumbs
1 t canola oil
1/2 cup reduced sodium chicken broth
2 T dry white wine

1. Pound chicken. I would suggest covering the chicken with syran wrap and then pound the chicken with the flat part of the meat mallet.

2. On the inside of each breast, place 2 slices of ham and a slice of Comte cheese. Roll the chicken and secure with a few toothpicks.

3. Lightly beat the egg substitute and mustard on a plate. Spread the bread crumbs on another plate. Dip the chicken rolls in the egg substitute mixture turning to coat all sides and then dip into the bread crumbs. Lightly pressing the crumbs so they adhere to the chicken.

4. Heat the oil in a non-stick skillet over med. heat. Add the chicken and cook, turning occasionally until golden on all sides, about 5 minutes. Add the broth and wine and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, 8-10 more minutes.

Serve with a side salad and maybe some green beans or asparagus.

Notes: If you cannot find Comte cheese, Gruyere is a wonderful substitute. I also left out the wine and just used the chicken broth. The key is to not overcook the chicken! This may seem like a daunting recipe at first, but you and your family will be impressed with the wonderful taste! And you'll know this revamped chicken cordon bleu is MUCH healthier than the traditional ones with grease pouring out as soon as you put your knife into it.