6 skinless, boneless chicken breast pounded to 1/2inch thick
6 thin slices low-sodium deli ham
6 thin slices swiss cheese
6 cups corn flakes, coarsley crushed
2 egg whites
1 1/2 tsp. paprika
1/3 cup sour cream
1 tbsp dijon mustard
Instructions
position a rack in the center of the oven and pre-heat to 400. In a saucepan, simmer the spinach in water until crisp tender, about 5 minutes. Drain then coarsely chop.
Lay a chicken breast, smooth side down, on a work surface. Place 1 ham slice lengthwise over half of the breast. Top with 1/4 cup spinach and 1 cheese slice. Fold the breast in half lengthwise to cover the filling, secure with toothpicks. Repeat with the remaining chicken ham, and cheese.
Place the cornflakes in a dish. In a bowl whisk the egg whites and paprika. Coat each breast with the egg mixture, then the cornflakes, transfer to a rack lined baking sheet. Bake until cooked through, about 30 minutes. Let rest for 5 minutes.
Meanwhile, in a saucepan, whisk the sour cream, mustard and 1/4 cup water over medium heat for 1 to 2 minutes. Discard the toothpicks. Slice each breast crosswise and drizzle with the sauce.
Originally Submitted
9/3/2013
0 Out of 5 from
0 reviews
You can add this Cornflake Chicken Cordon Bleu recipe to your own private DesktopCookbook.
