Stuffed Chicken Breast

I really know how to come up with some random things sometimes! Taking inspiration from a childhood favorite, Chicken Cordon Bleu, I decided that I should try to make a health...ier version of it. I came up with... well, this:

I like a few things about this a lot. One being the "crowd" pleasing aspect of it. Who doesn't like cheese and ham, rolled up together and melted? This should cover even the most die hard "meat n' potato" lover. The other being that I can make two decent sized (around 8-9 oz) chicken breasts feed a family of four, in times like these who doesn't need that?

Here's what you'll need:

• two large chicken breast pounded out as thin as you can while keeping it together (1/2 inch or less)
• you accomplish this by placing the chicken breast between two pieces of plastic wrap and beating it with the metal mallet that you can find at your local store in the kitchen gadget area
• Salt and Pepper, to taste
• 2 slices fat free ham (if you can find a reduced sodium go for that)
• 1 serving smoked turkey sausage, cut into very thin slices and then halved
• 2 slices part skim mozzarella cheese OR two- three servings shredded mozzarella cheese (what I did)
• 2 egg whites
• 2 tbsp italian style bread crumbs

1. Preheat oven to 450 degrees
2. season the chicken breast on one side with salt and pepper, flip over and just season with pepper
3. place one slice of ham and half of the turkey sausage on the chicken breast
4. cover with one slice cheese or half of the shredded cheese
5. roll up as tightly as possible
6. add the egg whites and bread crumbs together and mix
7. dip the chicken (rolled up) into the egg crumb mixture and spread around as you can
8. repeat with other breast
9. place in a well sprayed (or use 1 tsp olive oil) glass baking dish
10. top the chicken with any remaining bread crumb mix and spread to make as even as possible
11. bake for 20-22 minutes, turning on the broiler at the last few minutes.
12. Cut into 4 servings and enjoy!

** One thing that I did notice is I had a hard time getting the chicken to cook all the way through. I solved it my microwaving it after I'd pulled it out of the oven (not the best way but I was in a hurry). Next time I think I will turn down the heat just a bit and bake a little longer, then turn on the broiler to make sure I crisp the top. Play with it and see what works best for you!**