Light Chicken Cordon Bleu

All I can say is...wow! This was delicious!! I've made this before, using a different recipe. I think I like this one better. It's a little more figure friendly.

Flattened (boy was that fun! I love my meat mallet), ready to roll and oven ready.

Beautiful.....

Delicious! I loved the hint of lemon in the sauce.

Light Chicken Cordon Bleu

8 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon pepper8 slices (1 ounce each) lean deli ham
1-1/2 cups (6 ounces) 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
SAUCE:
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-inch 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 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 for 25-30 minutes or until juices run clear. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce. Yield: 8 servings.

Nutrition Facts: 1 chicken breast half with 2 tablespoons sauce equals 3-6 calories, 7 g fat (3 g saturated fat), 91 mg cholesterol, 990 mg sodium, 16 g carbohydrate, trace fiber, 41 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.