Light Chicken Cordon Bleu

• 8 (4 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon pepper
• 8 slices lean deli ham (1 oz. each)
• 1 1/2 cups shredded part-skim mozzarella cheese (6 oz.)
• 2/3 cup nonfat milk
• 1 cup crushed corn flakes
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• SAUCE
• 1 can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1/2 cup nonfat sour cream
• 1 teaspoon lemon juice

1. Flatten chicken to 1/4-in.
2. thickness.
3. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece.
4. Roll up and tuck in ends; secure with toothpicks.
5. Pour milk into a shallow bowl.
6. In another bowl, combine the cornflakes, paprika, garlic powder and salt.
7. Dip chicken in milk, then roll in crumbs.
8. Place in a 13-in.
9. x 9-in.
10. x 2-in.
11. baking dish coated with nonstick cooking spray.
12. Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear.
13. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through.
14. Discard toothpicks from chicken; serve with sauce.

chicken breast halves, pepper, lean deli, mozzarella cheese, nonfat milk, corn flakes, paprika, garlic powder, salt, condensed cream, nonfat sour cream, lemon juice

Taken from www.food.com/recipe/light-chicken-cordon-bleu-66135 (may not work)