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.
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|Serving Size: 1 Serving (712g)|
|Recipe Makes: 4|
|Calories from Fat: 255 (27%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 486.4mg||150 %|
|Sodium 701.9mg||24 %|
|Potassium 1568.7mg||41 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 10.1g|
|Protein 150.1g||214 %|
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Calories per serving: 934
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