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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 2 |
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Directions: 1. Preheat oven to 375F. 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.
2. In a small mixing bowl, combine 1 T mustard and the honey; spread
half of the mixture evenly over each chicken roll.
3. On a sheet of waxed paper arrange bread crumbs; turn chicken rolls
in bread crumbs, coating all sides and using all of the bread crumbs.
Arrange chicken rolls on a non-stick cooking sheet and drizzle each
with 1 tsp. oil. Bake until chicken is cooked through, 20-25 minutes.
4. 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, 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.
5. 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.
| Ingredients:
2 3 oz chicken cutlets
2 slices each turkey ham &
1 Tablespoon(s) plus 2 tsp dijon mustard, divided
-1
1/3 Cup(s) + 2 t. plain bread crumbs
1/2 Cup(s) canned chicken broth |
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