Malibu Chicken Bundles

• 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
• 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

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 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350u0b0 for 45-50 minutes or until a thermometer reads 170u0b0. Discard toothpicks.
3. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook, stirring occasionally, until heated through. Serve with chicken.

chicken breast halves, honey, thin slices deli ham, swiss cheese, pineapple, bread crumbs, salt, pepper, condensed cream, sour cream, tarragon

Taken from www.tasteofhome.com/recipes/malibu-chicken-bundles/ (may not work)