Categories: chicken - main dish

Ingredients

• Vegetable oil cooking spray
• 1 lb. boneless, skinless chicken breasts, cut into 4 equal portions
• 2 oz. thinly sliced lean, reduced-sodium ham
• 4 (1/2 oz.) slices reduced-fat Swiss cheese
• 1/3 cup bread crumbs
• 3 Tbsp. grated parmesan cheese
• 1/8 tsp. ground black pepper
• 1/4 cup low-fat buttermilk
• 2 Tbsp. melted margarine
• 1 tsp. fresh snipped parsley, optional

Directions

1. Heat oven to 375 degrees. Coat the bottom of a glass baking dish with the nonstick spray; set aside.
2. Flatten chicken breasts between plastic wrap to about a 1/2-inch thickness using a meat mallet, small heavy frying pan, or closed fist. Or slice the chicken breast in half horizontally almost all the way through. Open the chicken breasts up and press out to flatten. Divide ham and Swiss cheese among the flattened breasts. Roll up carefully, beginning at the narrow end and secure with wooden picks.
3. In a bowl, combine the bread crumbs, parmesan cheese and black pepper. Place the buttermilk in a separate bowl. Dip the chicken rolls in the buttermilk, and then the bread crumb mixture. Place chicken in the prepared baking dish. Brush each roll with the melted margarine. Bake 35 to 40 minutes or until golden brown. Garnish with parsley, if desired.

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