Chicken Cordon Bleu 6 - 8 slices Swiss cheese 6 - 8 slices ham 6 - 8 boneless chicken cutlets about 1/2 inch thick 1 egg 1 cup seasoned breadcrumbs One quarter cup fresh parsley, chopped 3 Tbsp. vegetable oil Place 1 piece of cheese and 1 piece of ham on each chicken cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip chicken in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve. The Skinny: Use skinless chicken, low fat cheese and ham and your favorite egg substitute.
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