Chicken Cordon Bleu: serves 4 ( 6 points)
1 large shallot, finely chopped
2 oz. cremini mushrooms, diced
2 slices Canadian bacon, diced
1 tsp. dried rosemary
4 ( 4 oz) boneless skinless chicken breast halves
salt and pepper to taste
4 slices Sargento reduced fat Swiss cheese
1 c. FF chicken broth
Coat a large nonstick skillet with cooking spray. Cook the shallot, mushrooms, bacon and rosemary until tender. Cool. Chop the cheese slices and add half to the mushroom mixture.
Flatten chicken breasts to 1/4", sprinkle with salt and pepper. Spoon mushroom mixture evenly down the center of each chicken breast. Roll, starting with the short side. Secure with toothpicks. Place seam side down in a large skillet coated with cooking spray. Cook 3-4 minutes er side or until browned. Add chicken broth. Cover and cook 10 minutes or until cooked through. Remove chicken from pan. Cook broth until reduced to about 1/2 c. To serve, remove toothpicks from chicken, pour sauce over the top and top with remaining cheese.