Chicken Cordon Bleu

MAKES: 4

4 x 125g raw skinless chicken breasts
¼ cup shallots cut into 1cm slices
60g 97% fat-free ham (approx 4 slices) cut in strips
4 x 20g slices Bega Super Slim® cheese
toothpicks
1 egg white
2 tablespoons skim milk
½ cup dried breadcrumbs
cooking spray

Preheat oven 180°C fan forced. Using a sharp knife, make a pocket lengthways inside each chicken breast (don't cut all the way through). Use your finger to widen and open the hole to allow for filling. Place a quarter of shallots and ham in centre of one cheese slice, roll up cheese and place into a breast, pushing deep into pocket. Seal opening with toothpicks. Repeat this process for remaining chicken breasts. In a medium size mixing bowl beat egg white with milk. Place breadcrumbs on a large dinner plate, dip each breast into egg mix, and coat with breadcrumbs. Place on a baking tray that has been generously coated with cooking spray, spray tops of chicken. Bake 20-25 minutes or until chicken is cooked through.

VARIATION: REPLACE CHICKEN WITH LEAN VEAL LEG STEAKS.

SUITABLE TO BE FROZEN