Gluten-Free Chicken Cordon Bleu

4 boneless skinless chicken breasts
4 slices provolone or swiss cheese
4 slices deli honey ham
2 Tb ground flaxseed
1 egg white
1/4 c skim milk
1/2 c crushed cornflakes
1 Tb onion powder
1 Tb garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1 tsp dried parsley
Extra Virgin Olive Oil cooking spray

1. Preheat oven t0 375 degrees. Spray bottom of a 13 X 9 pan, or large casserole dish. Set aside.
2. Cover each breast with plastic wrap. Using a mallet, pound out the chicken until it is very thin, but not tearing.
3. Place one slice of cheese and one slice of ham on each breast. Roll up, and then let sit seam-side-down while you prepare the dredging station.
4. Set up a dredging station. In the first bowl, place ground flaxseed and spices. In the second, whisk together the egg white and milk to create a wash. In the third, crush the cornflakes into small bits (I put cornflakes into ziplock bag and then use a rolling pin to crush up).
5. Very carefully dredge each breast from the flaxseed to the eggwash, to the cornflakes. Place seam-side-down in the baking dish. Add more garlic/onion powders to taste, if you prefer.
6. Spray each breast with a quick blast of EVOO spray to brown the tops. Cook at 375 for 30 minutes or until cheese bubbles out. Let sit for 5 minutes before serving.

Serving Size: Makes 4 breasts

Number of Servings: 4

Recipe submitted by SparkPeople user MORNINGGLORY609.