Ingredients:
2 thin chicken cutlets (3 ounces each)
2 slices each turkey-ham and reduced-fat Swiss cheese (1/2 ounce each)
1 tbsp plus 2 tsp Dijon mustard, divided
1 tsp honey
1/2 cup plus 2 tsp plain dried bread crumbs
2 tsp vegetable oil
1/2 cup canned low-sodium chicken broth
2 tsp all-purpose flour
1 tbsp sour cream
Preheat oven to 375 F. Top each chicken cutlet with 1 slice turkey-ham and 1 slice cheese; starting from the narrow end, roll each cutlet jelly-roll fashion. Secure with toothpicks.
In small mixing bowl combine 1 tbsp mustard and the honey; spread half of the mixture evenly over each chicken roll.
On sheet of wax paper arrange bread crumbs; turn chicken rools in bread crumbs, coating all sides and using all of the bread crumbs. Arrange chicken rolls on nonstick baking sheet and drizzle each with 1 tsp oil. Bake until chicken is cooked through, 25 minutes.
While chicken is baking prepare sauce. In small saucepan combine broth and flour, stirring to dissolve flour. Cook over medium-high heat, stirring, until mixture thickens, 4 minutes.
Reduce heat to low and stir in sour cream and remaining mustard; cook, stirring, 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 4 chicken roll slices.
Serves 2
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