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GRILLED TERIYAKI CHICKEN                  PEPPERY CHICKEN IN PITA

CHICKEN CORDON BLEU

 

4 skinned and boned chicken breast halves

3 tblsp chopped fresh parsley

1 tsp dried Italian seasoning, divided

4 reduced fat, honey-ham slices

4 slices Mozzarella cheese

1 tblsp mayonnaise

1 tsp warm water

⅓ cup soft breadcrumbs

Vegetable cooking spray

 

Pound each chicken breast to ¼ inch thickness.  Sprinkle with parsley and ¼ tsp Italian seasoning.  Place a ham slice and a cheese slice on each chicken breast; roll up from short side and secure with wooden pick.

Combine mayonnaise and water; brush on chicken, covering all sides.  Combine breadcrumbs and remaining Italian seasoning; dredge chicken rolls in mixture.  Place on baking sheet coated with cooking spray.  Bake at 425° for 15 minutes or until chicken is done.  Remove wooden picks.

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