teriyaki chicken cordon bleu

Ingredients

• Servings: 4
• 4 large skinless, boneless chicken thighs
• 1 cup teriyaki sauce
• 1 tablespoon tomato-based chili sauce
• 4 servings butter-flavored cooking spray
• 4 slices deli ham
• 4 (1 ounce) pieces low-fat string cheese
• 4 toothpicks
• 1 cup panko bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 18 hrs 55 mins


• place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
• whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 18 to 24 hours.
• preheat an oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with butter-flavored cooking spray.
• remove the chicken from the marinade, and shake off excess. discard the remaining marinade. lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. repeat with the remaining chicken.
• spray each bundle with the butter-flavored cooking spray. pour panko flakes a dish, then roll the bundles into the crumbs and place on prepared baking dish. lightly spray the bundles once more.
• bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. an instant-read thermometer inserted into the center of the chicken should read at least 165 degrees f (74 degrees c).