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      RECIPE TITLE "Swiss Dijon Chicken Rolls" Author:

    yields4 servings time70 mins difficultymoderate


    • 1 pound boneless, skinless chicken breast halves
    • 3/4 cup shredded Jarlsberg light Swiss cheese
    • 6 tablespoons evaporated skim milk
    • 4 tablespoons Dijon mustard
    • 3/4 cup bread crumbs
    • 4 tablespoons grated Parmesan cheese
    • 2 teaspoons dried tarragon
    • Freshly ground black pepper, to taste


    1. Preheat the oven to 375°. Lightly coat an 8" x 8" baking dish with nonstick spray.
    2. Place the chicken between sheets of wax paper or plastic wrap. With a meat mallet, pound to about 1/4" thickness.
    3. Place an equal amount of the Swiss cheese in the center of each breast. Set aside. In a small bowl, mix the milk and mustard. Set aside.
    4. In a medium bowl, combine the bread crumbs, Parmesan, tarragon and pepper. Roll up each of the chicken breasts, beginning with the smaller end.
    5. Dip each roll into the milk mixture and then into the bread crumbs to coat completely. Place in the prepared baking dish with the rolled end down.
    6. Cover and bake for 30 minutes.
    7. Uncover and bake 15 minutes more, or until golden.

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