4    Boneless skinless chicken
-breast halves
2 ts Dijon mustard
4 ts Chopped fresh chives
4    Very thin slices cooked lean
-ham, about 3/4 oz each
4    Very thin slices low-fat
Swiss cheese, 3/4 oz each
1    Egg white
1 tb Water
1/3 c  Cornflake crumbs
1/4 ts Paprika

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.