I love chicken cordon bleu, but since I'm watching my cholesterol, I couldn't afford to indulge in it often. Then I trimmed down a recipe that I received in my high school home economics class years ago. The creamy sauce makes it extra special
Light Chicken Cordon Bleu Recipe photo by Taste of Home
8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon pepper
8 slices deli ham (1 ounce each)
1-1/2 cups shredded part-skim mozzarella cheese
2/3 cup fat-free milk
1 cup crushed cornflakes
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/2 cup fat-free sour cream
1 teaspoon lemon juice
Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs.
Place in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce.