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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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âThe first time I made this, it was an instant hit and we agreed I wouldn't change a thing about the recipe. Mustard may seem like an odd ingredient, but it adds a really nice touch.â This rich-tasting dish is surprisingly light. Beverly Norris - Evanston, Wyoming Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/2 cup honey dijon mustard, divided |
4 thin slices deli ham |
4 slices reduced-fat swiss cheese |
1 can (8 ounces) unsweetened crushed pineapple, well drained |
1-1/2 cups panko (japanese) bread crumbs |
1/4 teaspoon salt |
1/4 teaspoon pepper |
sauce: |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1/4 cup reduced-fat sour cream |
1/8 teaspoon dried tarragon |
Directions:
1. Flatten chicken breasts to 1/4-in. thickness. Spread 1 tablespoon mustard over each; layer with ham, cheese and pineapple. Fold chicken over pineapple; secure with toothpicks. Brush bundles with remaining mustard.
2. In a shallow bowl, combine the bread crumbs, salt and pepper. Roll bundles in bread crumb mixture; place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a meat thermometer reads 170°. Discard toothpicks.
3. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook, stirring occasionally, until heated through. Serve with chicken. Yield: 4 servings.
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