Categories: Poultry, Low-cal, Low-fat 
      Yield: 4 servings 
  
      4    Boneless skinless chicken 
           -breast halves 
      2 ts Dijon mustard 
      4 ts Chopped fresh chives 
      4    Very thin slices cooked lean 
           -ham, about 3/4 oz each 
      4    Very thin slices low-fat 
           Swiss cheese, 3/4 oz each 
      1    Egg white 
      1 tb Water 
    1/3 c  Cornflake crumbs 
    1/4 ts Paprika 
  
  1. Heat oven to 375F. Spray 8 inch square (1 1/2 quart) baking dish 
  with nonstick spray. 
  2. Place 1 chicken breast between 2 pieces of plastic wrap or waxed 
  paper. Working from center, gently pound chicken with rolling pin or 
  flat side of meat mallet until about 1/4 inch thick. Repeat with 
  remaining chicken pieces, making four cutlets. 
  3. Spread each cutlet with 1/2 teaspoon mustard; sprinkle each with 
  1 teaspoon chives. Cut ham and cheese slices to fit chicken cutlets. 
  Roll up, tucking ends inside. 
  4. In a shallow bowl, combine egg white and water; beat slightly. 
  Place cornflake crumbs in shallow dish. Coat chicken rolls with 
  egg white mixture; roll in cornflake crumbs. Place in spray-coated 
  dish. Sprinkle with paprika. 
  5. Bake at 375F for 25-30 minutes or until chicken is fork tender and 
  juices are clear.