Ingredients

2 (3-oz. each) chicken cutlets
2 slices each turkey ham and reduced calorie swiss cheese (1/2-oz. each)
1 Tbsp. plus 2 tsp. dijon mustard, divided
1 tsp. honey
1/3 C. plus 2 tsp. plain breadcrumbs
1/2 C. canned chicken broth
2 tsp. flour
1 Tbsp. sour cream
2 tsp. vegetable oil

Cooking Instructions

Preheat oven to 375. Top each chicken cutlet with 1 slice turkey ham and 1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style and secure with toothpick. In a small mixing bowl, combine 1 Tbls. mustard and the honey; spread half of the mixture evenly over each chicken roll. On a sheet of waxed paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of the breadcrumbs. Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1 tsp. oil. Bake until chicken is cooked through, for 20-25 minutes. While chicken is baking, prepare sauce. In a small saucepan, combine broth and flour stirring to dissolve flour. Cook over medium-high heat stirring frequently until mixture thickens, for about 3-4 minutes. Reduce heat to low and stir in sour cream and remaining mustard. Cook, stirring occasionally, 3-4 minutes longer. Do not boil. To serve, remove toothpicks and cut each chicken roll crosswise into 4 equal slices. Onto each of 2 serving plates pour half of the sauce and top with four chicken roll slices.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)