Light Chicken Cordon Bleu

(As found in Taste of Home Guilt Free Cooking)

• 8 Boneless skinless chicken breast halves (4 ounces each)

• 1/2 teaspoon of pepper
• 8 slices of deli ham
• 1 1/2 cups of shredded part-skim Mozzerella cheese
  
• 2/3 cup of fat-free milk
• 1 cup crushed cornflakes
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Sauce:

• 1 can (10 3/4 oz) reduced-fat reduced sodium condensed cream of chicken soup (undiluted)
• 1/2 cup of fat-free sour cream
• 1 teaspoon lemon juice

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

My Two Cents:

1. Alright, "flattening the meat" was a GREAT stress reliever, I recommend this meal when you are really mad and what to hammer the hell out of something. if you are unfamiliar with the flattening meat process, you use a mallet, one side is flat and the other has pointed edges on it. I was told to use the side with edges because it helps break the muscle and makes the meat tender. Also, I wouldn't have known this without help, so put the meat in a plastic bag, so that when you're beating it... the juices don't splatter everywhere (easier clean up!)
2. GREAT USE FOR STALE CORNFLAKES. I used stale ones, and it was NOT and I REPEAT NOT noticeable AT ALL! AND THEN I forgot to put the seasonings into the crushed cornflakes, so I ended up sprinkling them on top which MAY have made a difference but I didn't think it tasted bad so it still worked out.
   
3. All around, I thought this was DELICIOUS. If you make anything I have posted this is the one you should make.
4. Preparation of the meat and rolling the product took like 20 minutes, it was a breeze! NOTE: it took me a lot longer than 20-30 minutes to cook the meat all the way through, so if you are in fact trying to time it to be done at a specific time, add room for a possible 20-25 minutes more. I needed about 20 minutes. (I may have needed to flatten the meat a little more).
5. Also, ALSO: THE SAUCE IS A MUST! (sorry it was not in my picture) It really pulled the meal together, I didn't personally try this but I think the sauce would even taste well on rice or maybe some potatoes, if you need a nice side dish to go with this!
6. Enjoy! (OH AND FINAL NOTE I DID NOT NEED 8 I MADE 6, which was enough for 3 people to have 2 meals)!
7. The reviews from my family were all positive as well, this is an easy recipe that tastes good for a somewhat "classier" meal, so you can make this and impress some folks if you are up for that task :)