Broiled Chicken Cordon Bleu

• 2 boned skinless chicken breast halves or turkey breast tenderloins (about 8 oz. total)
• 1 Tbsp. soft or whipped margarine
• 2 slices process Swiss cheese (2 oz.)
• coarse grain brown mustard or Dijon style mustard
• 2 thin slices fully cooked ham or Canadian-style bacon
• paprika
• cherry tomatoes (optional)
• parsley springs (optional)

1. Preheat broiler.
2. Meanwhile, place poultry on the unheated rack of the broiler pan.
3. Brush with half of the margarine. Broil 4 inches from the heat for 4 minutes.
4. Turn poultry over and brush with remaining margarine.
5. Broil for 4 to 5 minutes more or until tender.
6. Meanwhile, cut cheese slices in half.
7. Brush tops of poultry with mustard.
8. Place one half slice of cheese on top of each piece of poultry, then top with the ham or bacon (if necessary, cut ham slice to fit poultry).
9. Broil about 30 seconds or until ham is warm.
10. Then top with remaining cheese.
11. Broil for 1/2 to 1 minute more or until cheese is melted.
12. To serve, transfer to dinner plates.
13. Sprinkle with paprika.
14. If desired garnish with tomatoes and parsley.
15. Makes 2 servings.

chicken, margarine, swiss cheese, brown mustard, thin slices fully cooked ham, paprika, cherry tomatoes, parsley springs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=251425 (may not work)