6 boneless, skinless chicken breasts
2 Tbs Dijon-style mustard
3 slices lean ham, cut in half
3 slices reduced-fat Swiss cheese, cut in half
2/3 Tbs dried parsley flakes
2/3 cup Italian breadcrumbs
6-12 toothpicks
Cooking Instructions
Preheat oven to 350 degrees. Pound chicken breasts between 2 pieces of wax paper or in a zip lock baggie (not fully zipped to allow the air to escape) to 1/4-inch thickness using a flat-sided meat mallet. Brush mustard liberally on 1 side of each chicken breast, and then layer 1 slice ham and cheese over mustard.
Place breadcrumbs in a shallow dish, add the dried parsley flakes and mix well.
Roll up chicken from the short end and secure with wooden toothpicks and set aside. Lightly spray chicken with nonstick cooking spray and roll in breadcrumbs to coat. Arrange chicken in a baking dish sprayed with nonstick cooking spray. Cover and bake for 10 minutes, uncover and bake an additional 15 minutes or until chicken is no longer pink.
