Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/2 cup honey Dijon mustard, divided4 thin slices deli ham4 slices reduced-fat Swiss cheese1 can (8 ounces) unsweetened crushed pineapple, well drained1-1/2 cups panko bread crumbs1/4 teaspoon salt1/4 teaspoon pepperSAUCE:1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1/4 cup reduced-fat sour cream1/8 teaspoon dried tarragon
Preparation
Flatten chicken breasts to 1/4-in. thickness. Spread 1 tablespoon mustard over each; layer with ham, cheese and pineapple. Fold chicken over pineapple; secure with toothpicks. Brush bundles with remaining mustard.
In a shallow bowl, combine the bread crumbs, salt and pepper. Roll bundles in bread crumb mixture; place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°. Discard toothpicks.
Meanwhile, in a small saucepan, combine the sauce ingredients. Cook, stirring occasionally, until heated through. Serve with chicken.
