Chicken Cordon Bleu

Ingredients:

6 boneless skinless chicken breasts (about 1-1/4 pounds)
1 tablespoon Dijon mustard
3 slices (1 ounce each) lean ham, cut into halves
3 slices (1 ounce each) reduced-fat Swiss cheese, cut into halves
Nonstick cooking spray
1/4 cup unseasoned dry bread crumbs
2 tablespoons minced fresh parsley
3 cups hot cooked white rice

Preparation:
1. Preheat oven to 350°F. Place chicken breasts between 2 sheets of plastic wrap or waxed paper; pound to 1/4-inch thickness using flat side of meat mallet or rolling pin. Brush mustard on 1 side of each chicken breast; layer 1 slice each ham and cheese over mustard. Roll up each chicken breast from short end; secure with toothpicks. Spray tops of chicken rolls with cooking spray; sprinkle with bread crumbs.
2. Arrange chicken rolls in 11×7-inch baking pan. Cover; bake 10 minutes. Uncover; bake about 20 minutes or until chicken is no longer pink in center. Stir parsley into rice; serve with chicken.