Preparation / Directions:
Preheat oven to 375F. Top each chicken cutlet with 1 slice turkey ham and
1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style
and secure with toothpick. In a small mixing bowl, combine 1 T mustard
and the honey; spread
half of the mixture evenly over each chicken roll. On a sheet of waxed
paper arrange bread
crumbs; turn chicken rolls in bread crumbs, coating all sides and using all
of the bread crumbs.
Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1
tsp. oil. Bake until chicken is cooked through, 20-25 minutes. While
chicken is baking, prepare sauce. In a small saucepan, combine broth and
flour stirring to dissolve flour. Cook over medium- high heat stirring
frequently until mixture thickens, about 3-4 minutes. Reduce heat to low
and stir in sour cream and remaining mustard. Cook, stirring occasionally,
3-4 minutes longer. DO NOT BOIL. To serve, remove toothpicks and cut each
chicken roll crosswise into 4 equal slices. Onto each of 2 serving plates
pour half of the sauce and
top with four chicken roll slices.
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