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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: