Sorry if this is a re-post..I think it's worth another shot!

Glenn B.

* Exported from MasterCook *

Chicken Cordon Bleu 7 POINTS

Recipe By :n/a
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Swiss cheese, lowfat -- grated
4 ounces lean ham -- minced
16 ounces chicken breast, no skin, no bone, R-T-C -- (4 oz
ea), pound thin
3 tablespoons unbleached flour
1 teaspoon paprika
1 tablespoon light margarine
1/2 cup cooking wine -- white non-alcoholic
1 tablespoon chicken bouillon granules
1 tablespoon cornstarch
1 cup evaporated skim milk
TOOTHPICKS

To cook the chicken: Place one-fourth(or equal portion if recipe is scaled)
of all the cheese and all the ham on top of each chicken breast. Roll up
breasts to enclose filling; secure with toothpicks.

Combine flour and paprika. Coat chicken with flour mixture.

Coat a nonstick skillet with nonstick spray. Add margarine and heat until
melted. Add chicken and cook until browned on all sides, about 4 minutes.
Stir in wine and broth mix. Reduce heat to low. Cover and cook until
chicken is cooked through, about 10 minutes. Remove chicken from pan. Keep
it warm.

To make the sauce: Stir cornstarch into milk. Gradually stir milk mixture
into pan. Add any remaining cheese/ham from filling mixture. Cook, stirring
constantly, until sauce thickens slightly, about 2 minutes. Spoon sauce
over chicken.

This recipe yields 4 servings.

Comments: Once upon a time, Cordon Bleu was strictly high-brow,
fancy-French-restaurant fare -- much too fussy, certainly, to make at home.
Given its nutritional stats, however, it's probably just as well we weren't
whipping it up every other day. The traditional cheese-and-ham-stuffed,
cream-sauced chicken dish was loaded with fat and sodium -- 57 grams of fat
and nearly 1,000 milligrams of sodium in a single serving! Which is
precisely why we chose to redo it. And it took some clever culinary
finagling, but we were able to give old Cordon Bleu a svelte, new look.
Each satisfying serving of the new and improved version featured here has
under 8 grams of fat (that's not a typo) and almost half the sodium of the
original, with all the sophisticated flavors you've come to love. And as a
bonus, our recipe is so easy to prepare that there's no reason you can't
enjoy this updated French classic any day of the week. Bon appetit!

Nutritional Information Per Serving: Calories: 349; Fat: 7.7 grams (21% of
calories); Cholesterol: 93 milligrams; Sodium: 921 milligrams; Fiber
(grams) 0.3.

Description:
"7 POINTS"
Source:
"Prevention's Recipe Archive at http://www.prevention.com/cooking"
S(Formatted for MC5):
"12-30-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 each"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 337 Calories; 8g Fat (22.2% calories
from fat); 45g Protein; 15g Carbohydrate; trace Dietary Fiber; 95mg
Cholesterol; 945mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat;
1/2 Non-Fat Milk; 1/2 Fat.

NOTES : Weight Watcher points calculated at 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0